Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 6 Tablespoons butter, divided
- 1/4 cup chopped onion
- 3/4 cup beef broth
- 2 Tablespoons red wine
- 1/4 teaspoon sugar
- 1 Tablespoon freshly ground black pepper
- 4 venison steaks, 3/4 to 1 inch thick, (6 to 8 oz.) each
- 1/4 cup brandy
- fresh parsley, chopped (for garnish) optional
From: Hunting in good taste with Paul Lohmiller.
Notes: use steaks from the loin or sirloin tip for this recipe.
This recipe you can also use elk, moose or antelope.
Makes: 4 servings
Melt 3 tablespoons of butter in a medium saucepan over a medium heat. Add onion. Cook and stir until golden. Stir in the stock, wine and sugar. Cook until reduced by half.
Place the pepper on a sheet of waxed paper. Coat steaks with bepper on both sides, pressing pepper into the steaks. Discard excess pepper.
Melt 3 tablespoons butter in a medium skillet over a medium heat. Add steaks; cook to desired doneness, turning once. Transfer the steaks to a heated platter; set aside and keep warm.
Remove skillet from heat; cool slightly. Add brandy. Heat gently over a low heat. Remove from heat. Carefully ignite, using a long wooden match or long grill lighter. Let stand until the flames die.
Add onion and butter mixture to the brandy skillet. Heat to a boiling over a medium heat, stirring constantly.
Pour the sauce over the steaks. Garnish with parsley.
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