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    Venison: Venison Steak Diane


    Source of Recipe


    Tony Swanson

    List of Ingredients




    Use steaks from the loin or sirloin tip for this recipe.
    3 tablespoons butter or margarine
    1/4 cup chopped onion
    3/4 cup venison stock or beef broth
    2 tablespoons red wine
    1/4 teaspoon sugar
    1 tablespoon freshly ground pepper
    4 deer, antelope, elk, or moose steaks 3/4 to 1 inch thick (6 to 8 oz.)
    3 tablespoons butter or margarine
    1/4 cup brandy

    Recipe



    1. Melt 3 tablespoons butter in medium saucepan over me medium heat. Add onion. Cook and stir until golden. Stir in stock, wine, and sugar. 
    Cook until reduced by half

    2. Place pepper on sheet of waxed paper. Coat steaks with pepper on both sides, pressing pepper into steaks. Discard excess pepper.

    3. Melt 3 Tablespoons butter in medium skillet over medium heat. Add steaks: Cook to desired doneness, Turning once. 
    Transfer steaks to heated platter, set aside and keep warm.

    4. Remove skillet from heat: cool slightly. Add brandy. Heat gently over low heat. Remove from heat. Carefully ignite, using long wooden match. Let stand until flames die.

    5. Add onion and butter mixture to brandy in skillet. Heat to boiling over medium heat, stirring constantly. Pour sauce over steaks.

 

 

 

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