Venison Steaks W/ Creamy Pepper & Brandy Sauce

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Ingredients

  • 1.50 lbs venison steak
  • 3 tablespoons oil
  • 1 large shallots
  • 1 tablespoon butter
  • 2 tablespoons fresh ground pepper
  • 0.33 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup brandy
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup red wine
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup beef stock
  • 0.33 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup sour cream
  • 1 to taste salt and pepper

Use imperial measurements

Method

How to make Venison Steaks W/ Creamy Pepper & Brandy Sauce

  • Melt butter and oil in large saute pan over med-high heat.
  • Salt and pepper each side of steaks and add to pan. Venison at it's best should be served at med-rare. Quickly sear each side of steaks, just about 2 minute per side.
  • Remove steaks and cover with foil to keep warm.
  • Turn heat down to med. and add shallots and ground pepper to pan and saute.
  • Add brandy to pan and de-glaze. Cook for a minute or so to slightly thicken.
  • Add wine and beef stock and turn heat back up to med-high. Let simmer for 3-4 minute then add sour cream. Let this mixture cook until it reaches a nice, thick consistency.
  • Add steaks back to pan and cook 2 minute.
  • Serve and enjoy!

(Courtesy of Food.com)