Venison steak Dianne

Recipe Categories : | Venison |

Ingredients :

• 3 tbsp butter
• ¼ cup chopped onion
• ¾ cup venison stock or beef broth
• 2 tbsp red wine
• ¼ tspn sugar
• pepper as required
• 4 venison steaks, ¾" thick
• another 3 tbsp butter
• ¼ cup brandy

Preparation & Cooking instructions

1. Melt 3 tbsp butter in saucepan over medium heat. Add onion. Cook and stir until golden.
2. Stir in stock, wine and sugar. Cook until reduced by half.
3. Place pepper on sheet of waxed paper. Coat venison steaks with pepper on both sides, pressing pepper into steaks. Discard excess pepper.
4. Melt 3 tbsp butter in skillet over medium heat. Add steaks; cook to desired doneness, turning once. Transfer steaks to heated platter; set aside keep warm.
5. Remove skillet from heat; cool slightly. Add brandy. Heat gently over low heat. Carefully ignite, using long wooden match. Let stand until flames die.
6. Add onion and butter mixture to brandy in skillet. Heat to boiling over medium heat, stirring constantly.
7. Pour sauce over steaks. Garnish with parsley if desired.