Rustic and delicious, this Steak and Mushroom Galette Recipe is a savory galette that can be a perfect meal, or a great appetizer for entertaining and holidays.
There’s something truly magical about a galette. Not only is it rustic and inviting, but it’s also just fancy enough to impress your dinner guests without feeling fussy. In particular, this Steak & Mushroom Galette brings together tender venison, savory mushrooms, and creamy ricotta, all wrapped in a flaky, golden crust. As a result, it strikes the perfect balance between elegance and comfort, making it a dish worth savoring. It’s the perfect way to showcase that special venison steak from your freezer while making a dish that’s easy to prepare yet incredibly rewarding.
Why You'll Love This Galette Recipe
Showcases Wild Game – Venison’s rich flavor shines in this elegant yet approachable dish.
Perfect for Entertaining – A savory galette makes for a stunning dinner party centerpiece.
Easy and Impressive – It has all the appeal of a fancy tart but with a freeform crust that’s simple to assemble.
How to Make A Steak & Mushroom Galette
1. Prepare the Steak: As I always recommend with steak recipes, you'll want to start by placing the venison steak on a cutting board and tenderize it using a Jaccard meat tenderizer to enhance its texture. Then, pat the steak dry with paper towels to remove any excess moisture. Next, evenly sprinkle it with ¼ teaspoon of salt and ¼ teaspoon of black pepper, ensuring the seasoning is well distributed for optimal flavor.
2. Preheat the Skillet and Oven: Preheat the oven to 450 degrees F. Place a large cast iron skillet in the oven for 5 minutes until it’s smoking hot. Turn a stovetop burner to medium-high heat.
3. Sear the Steak: Using an oven mitt, remove the hot skillet from the oven and place it on the stovetop burner. Add canola oil and swirl to coat. Place the venison steak in the pan. Let it sizzle for 2 minutes, then flip and cook for another 2 minutes. Press down gently for even contact with the pan.
4. Finish in the Oven: Add 1 Tablespoon butter and garlic clove to the skillet. Transfer to the oven. After 3 minutes, check the internal temperature using an instant-read thermometer. For perfect doneness, aim for 120 degrees F. Continue checking every 90 seconds until the desired temperature is reached.
5. Rest the Steak: Transfer the steak to a cutting board and let it rest while you continue with the recipe.
6. Sauté the Mushrooms: In the same skillet, add olive oil and mushrooms. Season with remaining salt and black pepper. Sauté over medium-high heat for about 6 minutes until tender. Add minced garlic and 1 Tablespoon butter. Cook for 2 more minutes, then remove from heat.
7. Prepare the Crust: Roll out the pie crust on a pizza pan. In a bowl, mix ricotta, 2 Tablespoons Parmesan, remaining ⅛ teaspoon salt, black pepper, thyme, and rosemary.
8. Assemble the Galette: Start by spreading the ricotta mixture evenly over the pie crust, making sure to leave a 2-inch border. Next, brush the exposed crust with egg wash to help achieve a golden, flaky finish. Meanwhile, thinly slice the rested venison steak across the grain to ensure tenderness. Then, carefully arrange the sliced steak and sautéed mushrooms over the ricotta mixture, creating a flavorful and well-balanced filling.
9. Fold and Bake: Fold the edges of the crust over the filling and brush with more egg wash. Bake for 20 minutes, until the crust is golden brown.
10. Garnish and Serve: Sprinkle with fresh rosemary, thyme, and the remaining Parmesan. Serve warm and enjoy!
Tips For The Best Venison Steak Galette
- When slicing the steak, be sure to cut it thinly - cutting against the grain is essential, as it helps ensure maximum tenderness in every bite.
- Always use a hot pan - preheating a cast iron skillet properly guarantees a beautiful, caramelized crust on the steak, enhancing the flavor.
- After cooking, let the steak rest - this crucial step helps lock in the juices, resulting in a more flavorful and succulent bite.
What To Serve With A Savory Galette
This savory galette recipe pairs beautifully with a simple arugula salad or roasted vegetables. Because of its versatility, it can be served as either an appetizer or a main course. This makes it an excellent choice for dinner parties, where guests can enjoy a flavorful start to the meal, or for a special weekend dinner when you want something both elegant and satisfying
More Venison Steak Recipes
If you are looking for another great way to use venison steak recipe for an appetizer or hors d'oeuvre for your next party, check out our Deer Steak and Potato Stacks or our Deer Steak and Mushroom Crostini recipe.
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If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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Steak & Mushroom Galette Recipe (Savory Galette)
Ingredients
- ¼ pound venison backstrap, top round, eye of round, or bottom round
- ½ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 Tablespoon canola oil
- 3 Tablespoons butter, divided
- 1 garlic clove
- 8 ounces white or bella mushrooms, sliced
- 2 Tablespoons minced garlic
- 1 refrigerated pie crust
- ½ cup ricotta cheese
- 4 Tablespoons freshly grated parmesan cheese
- 1 Tablespoon fresh rosemary
- 1 Tablespoon fresh thyme
- 1 egg, beaten
Instructions
- Place the steak on a cutting board and tenderize using a Jaccard meat tenderizer.
- Pat the steak dry with paper towels, sprinkle with ¼ teaspoon each kosher salt and black pepper and then let the steak sit on a plate at room temperature for about 15 minutes.
- Meanwhile, preheat the oven to 450 degrees F and place a large cast iron skillet in the oven for about 5 minutes until it's smoking hot. Turn on a stovetop burner to medium-high heat.
- Using an oven mitt, carefully remove the hot cast iron skillet from the oven and place it on the hot stovetop burner. Add the canola oil to the skillet, carefully swirl it around to coat the pan, and then add the venison steak.
- Let steak sizzle for about 2 minutes, then use tongs to flip it over and cook about 2 more minutes. Press down gently to ensure even contact between steak and pan. When the steak has developed a dark brown crust on both sides, add 1 Tablespoon butter and garlic clove to the skillet and immediately transfer the skillet to the oven.
- After 3 minutes, use an instant-read thermometer to insert into side of steak to check the internal temperature, 120 degrees F is ideal. Keep checking the steak every 90 seconds until you reach the proper temperature.
- Once you've reached an internal temperature of 120 degrees F, remove the steak and transfer it to a cutting board. Let the steak rest while you continue with the recipe.
- In the same large cast iron skillet, add olive oil with sliced mushrooms, salt, and black pepper, and sauté for a about 6 minutes over medium-high heat until mushrooms are tender. Add minced garlic and butter and cook another 2 minutes. Turn off heat and set pan aside.
- Roll out pie crust on my favorite pizza pan.
- In bowl, mix ricotta, 2 Tablespoons Parmesan, remaining ⅛ teaspoon salt and black pepper, 1 Tablespoon each fresh thyme and rosemary.
- Spread ricotta mixture over pie crust, leaving 2 inches around edge. Brush with egg wash.
- Next you want to use a sharp knife to thinly slice the cooked steak, cutting away from your body and with the top edge of the knife leaning toward your body. Make sure to slice across the grain of the meat. Place the steak slices and cooked mushrooms over the ricotta mixture. Fold pie crust sides over and brush with more egg wash.
- Bake for 20 minutes until crust is a golden brown. Sprinkle with fresh rosemary, thyme, and remaining Parmesan. Serve warm.
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