Venison Steak & Mushroom Galette Recipe (Savory Galette)
Rustic and delicious, this Venison and Mushroom Galette Recipe is a savory galette that can be a perfect meal, or a great appetizer for entertaining and holidays. If you’re like me, it will give you the opportunity to share one of your favorite hunting stories, while sharing this galette recipe with family and friends.First off, I use a store-bought pie crust for this recipe because I'm all about making life easier on a busy weeknight! The golden, crispy pie shell is filled with a combination of comforting toppings: mushrooms, garlic, rosemary, thyme, and venison steak!HOW TO MAKE THIS SAVORY GALETTE RECIPE1. Place the steak on a cutting board and tenderize using a Jaccard meat tenderizer.2. Pat the steak dry with paper towels, sprinkle with 1/4 teaspoon each kosher salt and black pepper and then let the steak sit on a plate at room temperature for about 15 minutes.3. 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.4. 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.5. 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.6. After 3 minutes, use an instant-read thermometer to insert into side of steak to check the internal temperature, 120 degrees F is ideal because it's going to cook longer in the oven. Keep checking the steak every 90 seconds until you reach the proper temperature.7. 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.8. In the same large cast iron skillet, add olive oil with sliced mushrooms, 1/8 teaspoon salt, and 1/8 teaspoon 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.9. Roll out pie crust on my favorite pizza pan. 10. In bowl, mix ricotta, 2 Tablespoons Parmesan, remaining 1/8 teaspoon salt and black pepper, 1 Tablespoon each fresh thyme and rosemary. 11. Spread ricotta mixture over pie crust, leaving 2 inches around edge. Brush with egg wash. 12. 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.13. Bake for 20 minutes until crust is a golden brown. Sprinkle with fresh rosemary, thyme, and remaining Parmesan. Serve warm.MORE VENISON STEAK RECIPES– Venison Steak Souvlaki– Deer Steak Crostini– Deer Steak Tagliata– Coffee Crusted Steak– Venison Chicken Fried Steak– Cast Iron Venison Steak– Venison Steak and Kidney Pie– Venison Pinchos MorunosCONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYDid you make this Venison and Mushroom Galette Recipe? I’d love for you to join our community and connect with me so we can all see pics of this dish and all of your wild game and fish creations. Be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #wildgameandfish and tagging me @wildgameandfishDid you enjoy this Venison and Mushroom Galette Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 1/4 pound venison backstrap, top round, eye of round, or bottom round
- 1/2 teaspoon kosher salt, divided
- 1/2 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
- 1/2 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 1/4 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 1/8 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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