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    Home » Meat and Game

    Balsamic Blue Cheese Sauce for Venison

    Published: Dec 8, 2021 Modified: Feb 14, 2023 by Alan Bergo This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe

    Chocolatey and thick, shimmering with fat and funk, balsamic-blue cheese sauce is one of my secret sauces for venison and game meat. I learned the recipe working under chef William Salvadore from Milan, and it was love at first spoonful.

    steak tips dipped in balsamic blue sauce

    There's lot of sauces people love using with deer meat and game. Cumberland sauce and pan sauces made with things like red wine vinegar, soy sauce and dijon mustard are all good. But, this is the grand daddy of them all, at least for me.

    How it's Made

    To make it, we would carve large block off a whole wheel of expensive Roquefort cheese, cook it down in garden variety balsamic vinegar and dried thyme until the mixture got syrupy and the cheese had melted, then refresh it by adding a bunch of heavy cream, and, viola, it's a sauce.

    At the restaurant, the balsamic blue sauce was served all over the place, typically with grilled meat like beef or pork, but it's good with poultry and vegetables too.

    Venison steak tips with balsamic blue cheese sauce
    The sauce is also good with larger cuts of meat, poultry and vegetables, like this venison backstrap.

    It's one of those flavor combinations that is so strong and punchy that it could be a cliché if used too often, which is why I don't bring it out that much, but when I do it's a jaw-dropper and conversation piece. After serving, you'll hear groans and carnal sounds from the table.  

    Pick the right cheese

    The type of cheese you choose will have a big effect on the flavor. This is the place to use a nice, rich blue cheese, gorgonzola or Roquefort. Generally speaking, the more expensive it is, the better, and richer the sauce will be.

    How to serve

    The sauce is great spooned on just about anything. Typically I use it to garnish venison steak tips, as well pork and poultry like pheasant. At the restaurant, we'd sometimes serve it with black pepper steak, or steak au poivre.

    It's very rich, so I usually serve it in small amounts but it can work with a steak and mashed potatoes too. Just make sure to serve it with something light on the side, like a green salad.

    balsamic blue cheese sauce for venison on a plate with blackened venison steak tips
    Alternate plating. You can serve the sauce in a ramekin for dipping, or on the bottom of a plate.
    Venison steak tips with balsamic blue cheese sauce
    Print Recipe
    5 from 2 votes

    Balsamic Blue Cheese Sauce for Venison

    Rich balsamic-blue cheese sauce for venison steaks, game meat and poultry. Crazy delicious and ready to serve in about 15 minutes. Makes 1 cup.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Condiment
    Cuisine: American
    Keyword: Balsamic, Blue cheese
    Servings: 4 Servings
    Calories: 115kcal
    Author: Alan Bergo
    Cost: 10

    Equipment

    • 1 small saucepan
    • 1 Cast iron skillet for searing the meat, optional

    Ingredients

    • ¼ cup balsamic vinegar
    • 4 oz good blue cheese
    • ½ cup heavy cream
    • ¼ teaspoon dried thyme

    Instructions

    • In a small 1 quart sauce pot, heat the balsamic vinegar, thyme and the cheese, cooking until the mixture is reduced by half.
    • Add the cream, bring to a simmer and reduce for a few minutes more until thickened to your liking, then serve.
    • The sauce hold well and can be made ahead of time. Kept in the fridge, it will keep for a week, and probably longer since it contains vinegar.
    • It is excellent with steak and pork.

    Notes

    To make the steak tips as pictured

    Take a backstrap, or scrap from the chain. Cut the meat into 1 inch pieces, season with salt and pepper to taste.
    Press one side of each steak tip into blackening seasoning and sear in a hot frying pan in clarified butter or light olive oil on high, turning the heat to medium-high heat after a minute. Cook the venison until medium rare. Serve with the sauce on the side, warmed. 

    Nutrition

    Serving: 2oz | Calories: 115kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 12mg | Potassium: 47mg | Fiber: 0.02g | Sugar: 3g | Vitamin A: 440IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 0.2mg
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    Chef Alan Bergo

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