Taste of the Wild: Sticky chili-basil venison steak and mushrooms

This sticky chili-basil venison steak and mushroom dish is not only super flavorful and delicious, but it’s also quick and easy enough for a weeknight dinner.

Adam Berkelmans suggests replacing the venison with elk, moose, or pronghorn depending upon your success afield or what you may have in the freezer.

Serve with white rice.

Ingredients:

• 2 thick venison loin (backstrap) chops

• Kosher salt

• Black pepper

• 2 tablespoons cooking oil or lard

• 1⁄4 pound fresh shiitake, cremini, oyster, or white button mushrooms, quartered

• 2 red finger chilies, de-seeded and minced

• 3 cloves garlic, minced

• 2 tablespoons balsamic vinegar

• 1 tablespoon soy sauce

• 1 teaspoon dark soy sauce (optional)

• 2 tablespoons brown sugar

• 2 tablespoons water or stock

• 1 bunch basil leaves, stems removed

Note from the kitchen:

Depending upon your personal preference, the heat of finger chilies are hotter than a serrano, but milder than a cayenne pepper.

Preparation:

Prep Time: 25 min Cook Time: 20 min Yield: 2 hearty servings with rice, double recipe for 4 servings

1. Season the venison steaks generously with salt and pepper. Heat the lard or oil in a stainless steel or cast iron pan over high heat.

2. Add the steaks and cook on both sides until rare (internal temperature 120 degrees). Cooking times will depend on thickness of your steaks. Remove steaks and set aside to briefly rest.

3. Add the mushrooms to the pan, lowering the heat if necessary. Cook until browned, about 5 to 8 minutes. Meanwhile, slice the steaks into bite-sized pieces.

4. Mix together the chilies, garlic, vinegar, sugar, soy sauce, and water in a bowl, then add it to the mushrooms in the pan. Cook until the sauce begins to reduce and become sticky. Add the sliced venison, and cook until the sauce is thick and clinging to everything, then remove from the heat. Stir in the basil leaves, tossing them in until they wilt.

5. Serve immediately on a bed of prepared white rice and enjoy!

About the Contributor

Adam Berkelmans lives in eastern Ontario and enjoys hunting, fishing, foraging, and gardening in order to acquire real food, which he uses to create internationally inspired recipes. He is a field contributor to Harvesting Nature. Find him at www.theintrepideater.com, on Facebook as The Intrepid Eater, and on Instagram as @the.intrepid.eater.

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