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Home » Wild Game » Venison » Venison Steak Diane

Venison Steak Diane

By Hank Shaw on August 11, 2011, Updated June 23, 2020 - 175 Comments

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4.97 from 110 votes
Venison steak Diane
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Venison steak Diane on the plate
Photo by Holly A. Heyser

Steak Diane. What can I say? This dish was already passé when I first began going to restaurants as a boy in the 1970s; its heyday in America was in the 1950s and 1960s, when French cooking was all the rage. (Thanks, Julia!)

Most people who remember this dish remember it as beef filet mignon with a zippy sauce of mustard, Worcestershire sauce, demi-glace, cream and shallots — all flambéed at the table with cognac.

Ritzy, eh? Well, my version of steak Diane is a little less flamboyant, and it hearkens back to the dish’s roots. Diane, you see, is really Diana, the Roman goddess of the hunt. And Sauce Diane, at least in its proto-form, was first mentioned by Escoffier in his Le Guide Culinaire back in 1907. And it was a sauce not for beef, but for venison.

It is a classic for a reason. This sauce is so good you must have lots of bread around to sop it up. If you don’t, you will find yourself licking the plate, and that’s not very polite.

I developed this recipe more than a decade ago, and I am more than happy with my version, which is a little stronger flavored than a typical steak Diane; it seems appropriate considering that venison is more strongly flavored than beef.

Over the years it has become one of my most popular recipes. Not a week goes by that I don’t get a note from someone who made this and loved it. I am very happy to have played a small part in reviving this classic.

Serve steak Diane with a big red wine, like a Cabernet Sauvignon, Carignane, Petit Verdot or Graciano.

This is absolutely a date-night dish, but it is also so easy to make you can whip it up on a Wednesday night. So I suppose if you have a Wednesday night date it would be perfect…

Venison steak Diane
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4.97 from 110 votes

Venison Steak Diane

Steak Diane really needs a tender cut, and with venison that means tenderloin or backstrap. The best way to cook this is with a large piece of backstrap that you then cut into medallions right before you serve. If you have regular medallions, it will still work. While it is important to use heavy cream for this recipe (lighter creams will separate), it is not that important to have fancy brandy for this recipe -- just use something you would drink, OK?
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Main Course
Cuisine: French
Servings: 2 people
Calories: 487kcal
Author: Hank Shaw

Ingredients

  • 1/2 pound piece of venison backstrap or tenderloin
  • Salt
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1/4 cup brandy
  • 1/2 cup venison stock or beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon mustard (I use Dijon)
  • 1 tablespoon tomato paste
  • 1/4 cup heavy cream
  • Minced herbs for garnish (basil parsley, chives, etc)

Instructions

  • Bring the venison loin out of the fridge, salt it well and let it come to room temperature, at least 20 minutes.
  • Heat the butter in a large saute pan over medium-high heat for about 90 seconds. Pat the venison dry with a paper towel and cook it on all sides. Turn the heat to medium so the butter doesn't scorch, and take your time. It should take about 8 to 10 minutes or so to get a nice brown crust on the venison without overcooking the center. Remove the venison, tent loosely with foil and set aside.
  • Add the shallots to the saute pan and cook for 1 minute, then add the garlic and cook for another 30 seconds or so. Don't let the garlic burn. Deglaze the pan with the brandy, scraping off any stuck-on bits in the pan with a wooden spoon. Let the brandy cook down almost to a glaze, then add the venison stock, tomato paste, mustard and Worcestershire sauce and stir to combine. Let this boil down until a wooden spoon dragged across the pan leaves a trail behind it that does not fill in for a second or two. This should take about 3 minutes on high heat.
  • Turn off the heat and let the boiling subside. Stir in cream until the sauce is as light as you like. Don't let the sauce boil again or it could break.
  • Slice the venison into thick medallions. If you find you have not cooked it enough, let the meat swim in the sauce for a few moments to heat through. If the venison is to your liking, pour some sauce on a plate and top with the meat. Garnish with some chopped herbs. Chives are traditional, but basil and parsley are also nice. 

Notes

Looking for another classic to make with venison tenderloin? Try Venison with Cumberland Sauce.

Nutrition

Calories: 487kcal | Carbohydrates: 10g | Protein: 37g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 160mg | Sodium: 505mg | Potassium: 871mg | Fiber: 1g | Sugar: 4g | Vitamin A: 909IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 6mg
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Filed Under: French, Recipe, Venison, Wild Game

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Comments

  1. Avatar for Quality Tutors InternationalQuality Tutors International says

    May 9, 2021 at 6:34 pm

    I’m one of Hank’s biggest fans, and this recipe, much like many others, did not disappoint.
    However, Hank goes heavy on the worcestershire sauce, which is why I can only give this recipe for stars. Still pretty awesome for a mother’s day dinner for my significant other, our son, and my mother.
    Keep on keepin’ on Hank!

    Reply
  2. Avatar for EdEd says

    March 28, 2021 at 7:36 pm

    Wowser this is amazing. Had it with potato pancakes to sop up the sauce!

    Reply
  3. Avatar for Chris GavinChris Gavin says

    February 11, 2021 at 2:33 pm

    Classic for a reason: This recipe leaves nothing essential out and is as simple as it is elegant. No one will have any idea that you didn’t slave in the kitchen for hours making it. Whether you slaved for hours in the deer woods on the other hand…

    Reply
  4. Avatar for JoanJoan says

    February 11, 2021 at 12:55 pm

    This is one of my favorite recipes. I’ll be making it this Valentine’s Day with elk backstrap, served with baked potato, asparagus and a glass of merlot.

    Reply
  5. Avatar for DawnDawn says

    January 30, 2021 at 5:27 pm

    All I can say is Thank goodness my husband is a hunter!! Came across this recipe today and it is absolutely fantastic! I made exactly as written. We loved it. Better than going out to a fancy restaurant and paying $$$$. Pandemic, snowy night- who cares! Served with garlic mashed potatoes, sauteed green beans and mushrooms and a glass of cab sav! Thank you Hank!

    Reply
  6. Avatar for Robert IllgRobert Illg says

    November 25, 2020 at 5:19 pm

    My son said: “It was really delicious, thank you for sharing the recipe.”

    Reply
  7. Avatar for Jason HedlundJason Hedlund says

    September 30, 2020 at 12:30 pm

    One of the great classics for venison loin. make this for someone special, or for a nice weeknight meal!

    Reply
  8. Avatar for TravisTravis says

    July 8, 2020 at 3:46 pm

    This has become my favorite non-grilling method for preparing venison loin.

    Reply
    • Avatar for NepsNeps says

      October 27, 2020 at 6:47 pm

      Current favorite backstrap preparation in our home.

      Reply
  9. Avatar for LisaLisa says

    May 21, 2020 at 5:37 am

    I never review recipes, but I had to with this one. When my boys decided to take up hunting I knew I needed to find ways to prepare what they brought home. I found your book, and have never been disappointed in any of the recipes that I have tried. My husband continues to insist that he doesn’t care for venison. That is until I made this for dinner last night with a smallish blackstrap from a young deer. I cut it into approximately two in thick steaks and wrapped in bacon (may have hinted that they were filet steaks). He polished off two and could not stop raving. Other than that modification, I folllowed your recipe exactly. Lick the plate good for sure! Thank you!

    Reply
  10. Avatar for Andy SpencerAndy Spencer says

    May 6, 2020 at 4:50 am

    Solid solid recipe.

    Reply
    • Avatar for VickyVicky says

      December 22, 2020 at 4:57 pm

      Stole the perfunctory words right out of my mouth. Perfect use for antelope backstrap.

      Reply
  11. Avatar for BrianBrian says

    May 5, 2020 at 10:25 pm

    I love venison in many, many different preperations. This is my favorite, and my family agrees. So delicious.

    Reply
  12. Avatar for Julie JohnsonJulie Johnson says

    May 5, 2020 at 9:21 pm

    Love this recipe. It’s my hubby’s favorite venison meal. Mine is stroganoff, but this is kinda similar and way easier/faster! It’s versatile and you can use many different cuts.

    Reply
  13. Avatar for KeithKeith says

    May 5, 2020 at 7:20 pm

    Super easy and delicious! Need to make this again soon!

    Reply
  14. Avatar for EmilyEmily says

    May 5, 2020 at 4:47 pm

    Amazing every time!

    Reply
  15. Avatar for William HopkinsWilliam Hopkins says

    April 12, 2020 at 5:25 pm

    Just made this this evening, wife and kids loved it. My son went back for thirds! Was going to use the back strap for chicken fried steak, so glad I did this instead. Thanks!

    Reply
  16. Avatar for Andy KarasAndy Karas says

    April 8, 2020 at 4:57 pm

    Amazing recipe and simple to make. I like to wait until spring and use ramps in place of shallots and wilt the greens at the end.

    Reply
  17. Avatar for Thomas J ColemanThomas J Coleman says

    March 11, 2020 at 6:59 pm

    Made this last night with a backstrap from a young doe. Just excellent. Thanks Hank

    Reply
  18. Avatar for DaelynDaelyn says

    February 28, 2020 at 10:54 am

    Hank Shaw simply has the best wild game recipes! Simple & Easy to read. This Diane was Creamy rich & bold!

    Reply
  19. Avatar for BrianBrian says

    February 13, 2020 at 12:04 pm

    Super simple and clean. Followed the instructions exactly and got amazing results.

    Reply
  20. Avatar for CraigCraig says

    January 28, 2020 at 12:06 pm

    Delicious and simple!

    Reply
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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild game, fish, or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!

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