Ingredients

Main Ingredients

• 1 lb venison steak or loin, thinly sliced

• 2 tbsp butter

• 1 tbsp olive oil

• 1 medium onion, thinly sliced

• 3 cloves garlic, minced

• 2 cups wild mushrooms (chanterelle, cremini, or porcini), sliced

• 1 tsp smoked paprika

• 1 tsp sea salt

• ½ tsp black pepper

Creamy Dill Sauce

• ¾ cup sour cream

• ½ cup beef broth

• 1 tbsp Dijon mustard

• 1 tbsp fresh lemon juice

• 2 tbsp fresh dill, finely chopped

Optional Garnish

• Fresh dill sprigs

• Pickled red onions

• Buttered rye bread or boiled potatoes

Instructions

1. Sear the Venison

Preheat the Platinum Jumbo Skillet on medium heat.
Add olive oil and butter.

Place the sliced venison in the skillet in a single layer and sear for 2–3 minutes per side until lightly browned. Remove and set aside.

2. Build the Flavor Base

In the same skillet:

1. Add sliced onions and sauté for 3–4 minutes until softened.

2. Add garlic and mushrooms.

3. Cook until mushrooms release moisture and begin to caramelize (about 5 minutes).

Season with smoked paprika, salt, and pepper.

3. Create the Sauce

Pour in the beef broth and stir to deglaze the skillet, scraping up flavorful bits from the bottom.

Return the venison to the skillet.

Place the Dome Cover over the skillet and allow everything to simmer gently for 6–8 minutes, allowing the venison to become tender.

4. Finish the Cream Sauce

Reduce heat to low.

Stir together:

• Sour cream

• Dijon mustard

• Lemon juice

• Fresh dill

Gently fold the mixture into the skillet and heat for 2 minutes until the sauce becomes creamy and smooth. Avoid boiling to prevent curdling.