Venison Steaks with Porcini and Toasted Hazelnut Sauce

1 c. dried porcini mushrooms (about two 20 g / 3/4 oz. bags)
4 venison steaks
Smashed Peppercorn Sea Salt or any spice blend of choice
1 Tbsp. Mushroom & Sage Olive Oil
3 Tbsp. Butter Olive Oil
1 shallot, chopped
1 clove garlic, finely chopped
1/4 c. toasted hazelnuts, chopped
1 tsp. honey
1 tsp. Traditional Balsamic
1/4 c. red wine
1 c. demi-glace sauce

"Dry brine" or rub the venison steaks with the Smashed Peppercorn Sea Salt, or any sea salt or spice blend you prefer. All surface area of the steaks should be covered. Cover and let stand in fridge overnight or minimum 1 hour.

Place the mushrooms in a bowl and cover with 1 cup of boiling water. Let stand for about 20 minutes. Drain. Reserve the soaking liquid.

In a skillet, heat the Mushroom & Sage Olive Oil and 1 tablespoon of Butter Olive Oil. Add the steaks and cook over high heat until the desired doneness. Season with salt and pepper. Remove from pan and tent with foil to keep warm.

Add 1 tablespoon of Butter Olive Oil to the skillet and sauté the shallots and garlic. Add the hazelnuts and drained mushrooms. Cook for 2 minutes. Season with salt and pepper. Add the honey and Traditional Balsamic.

De-glaze with the wine and the mushroom soaking liquid. Reduce by three quarters. Add the demi-glace. Bring to a boil. Remove from the heat. Whisk in the remaining 1 tablespoon Butter Olive Oil. Adjust the seasoning. Place the steaks on four plates and drizzle with the sauce. Serve with mashed vegetables.

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