Venison Steaks With Dried Wild Mushrooms - cooking recipe

Ingredients

1 oz. dried porcini or crepes (mushrooms)
5 Tbsp. butter
2 Tbsp. vegetable oil
4 venison steaks (3/4-inch thick)
4 shallots, minced
1/4 c. dry red wine
1/4 c. strong beef stock
freshly ground black pepper
salt

Preparation

Cover the dried mushrooms with warm water and let stand for 30 minutes.
Heat 2 tablespoons each of the butter and the oil in a large skillet until the foam subsides, then put in the steaks. Fry the steaks on each side until they reach your preference of doneness.
Remove to a warm platter.
Add remaining butter to the skillet and toss in the shallots.
Saute quickly for a
minute, stirring, then splash in the wine, letting it boil and scraping up any browned bits.
Add the beef stock, mushrooms and their soaking liquid.
Let cook over
quite high heat for a minute, tossing and stirring.
Season to taste.
Pour the sauce and mushrooms over the steaks and serve immediately.