Venison Steaks with Porcini and Toasted Hazelnut Sauce | RICARDO

Ingredients

• 3 packets (14 g each) dried porcini mushrooms
• 1 cup (250 ml) boiling water
• 4 venison steaks
• 1 tbsp (15 ml) vegetable oil
• 3 tbsp butter
• 1 shallot, chopped
• 1 garlic clove, finely chopped
• 1/4 cup (35 g) roasted hazelnuts, chopped
• 1 tsp (5 ml) honey
• 1 tsp (5 ml) red wine vinegar
• 1/4 cup (60 ml) red wine
• 1 cup (250 ml) demi-glace sauce