Recipe

A A A

• 1 1/2 lbs venison steak
• 3 tbsp oil
• 1 large shallot, minced
• 1 tbsp butter
• 2 tbsp fresh ground pepper
• 1/3 cup brandy
• 1/4 cup red wine
• 1 cup beef stock
• 1/3 cup sour cream
• salt and pepper

• 1 Melt butter and oil in large saute pan over med-high heat.
• 2 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.
• 3 Remove steaks and cover with foil to keep warm.
• 4 Turn heat down to med. and add shallots and ground pepper to pan and saute.
• 5 Add brandy to pan and de-glaze. Cook for a minute or so to slightly thicken.
• 6 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.
• 7 Add steaks back to pan and cook 2 minute.
• 8 Serve and enjoy!