Venison Steaks with Porcini and Toasted Hazelnut Sauce – Prairie Oils & Vinegars

Ingredients

• 1 c. dried porcini mushrooms (about two 20 g / 3/4 oz. bags)
• 4 venison steaks
• Smashed Peppercorn Sea Salt or any spice blend of choice
• 1 Tbsp. Mushroom & Sage Olive Oil
• 3 Tbsp. Butter Olive Oil
• 1 shallot, chopped
• 1 clove garlic, finely chopped
• 1/4 c. toasted hazelnuts, chopped
• 1 tsp. honey
• 1 tsp. Traditional Balsamic
• 1/4 c. red wine