1 cup (250 ml) dried porcini mushrooms (about two 20 g / 3/4 oz bags)

1 tablespoon (15 ml) vegetable oil

3 tablespoons (45 ml) butter

4 venison steaks

Salt and pepper

1 shallot, chopped

1 clove garlic, finely chopped

1/4 cup (60 ml) toasted hazelnuts, chopped

1 teaspoon (5 ml) honey

1 teaspoon (5 ml) red wine vinegar

1/4 cup (60 ml) red wine

1 cup (250 ml) demi-glace sauce

Place the mushrooms in a bowl and cover with 250 ml (1 cup) of boiling water. Let stand for about 20 minutes. Drain. Reserve the soaking liquid.

In a skillet, heat the oil and 15 ml (1 tablespoon) of butter. Add the steaks and cook over high heat until the desired doneness. Season with salt and pepper. Keep warm.

Add 15 ml (1 tablespoon) of butter 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 vinegar. Deglaze 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. Adjust the seasoning.

Place the steaks on four plates and drizzle with the sauce. Serve with mashed vegetables.

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