Venison Steaks With Dried Wild Mushrooms

• 1 oz. dried porcini or crepes (mushrooms)
• 5 Tbsp. butter
• 2 Tbsp. vegetable oil
• 4 venison steaks (3/4-inch thick)
• 4 shallots, minced
• 1/4 c. dry red wine
• 1/4 c. strong beef stock
• freshly ground black pepper
• salt

1. Cover the dried mushrooms with warm water and let stand for 30 minutes.
2. Heat 2 tablespoons each of the butter and the oil in a large skillet until the foam subsides, then put in the steaks. Fry the steaks on each side until they reach your preference of doneness.
3. Remove to a warm platter.
4. Add remaining butter to the skillet and toss in the shallots.
5. Saute quickly for a
6. minute, stirring, then splash in the wine, letting it boil and scraping up any browned bits.
7. Add the beef stock, mushrooms and their soaking liquid.
8. Let cook over
9. quite high heat for a minute, tossing and stirring.
10. Season to taste.
11. Pour the sauce and mushrooms over the steaks and serve immediately.

porcini, butter, vegetable oil, shallots, red wine, beef stock, freshly ground black pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903384 (may not work)