1 c. dried porcini mushrooms (about two 20 g / 3/4 oz. bags)
1 Tbsp. Mushroom & Sage Olive Oil
3 Tbsp. Butter Olive Oil
4 venison steaks
salt and pepper
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
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 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. Keep warm. Add 1 tablespoon of Butter Olive Oil in the skillet and sauté the shallots and garlic. Add the hazelnuts and 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 butter olive oil. Adjust the seasoning. Place the steaks on four plates and drizzle with the sauce. Serve with mashed vegetables.