Venison in Brandy Sauce
December 19, 2014
By Miss Homemade
Print Recipe
Permitted use provided by: MissHomemade.com
If you have non-believers in your family; make one of my venison recipes - and see what they say. It will be "more please."
Ingredients:
1-1/2 lb venison steak (backstrap) 3 TBS oil shallot, minced 1 TBS butter 1 TBS freshly ground black pepper 1/3 cup brandy 1/4 cup red wine 1 cup beef stock 1/3 cup sour cream salt to taste Directions:
Advertisement
Melt butter and oil in a heavy skillet on medium-high. Cook steak to desired doneness (either medium rare or well done). Remove steaks and cover with foil to keep warm.
Reduce heat to medium and add shallot and 1 TBS freshly ground pepper to the pan; saute. Add brandy to the pan to deglaze and cook (while scraping) for 1 minute until it starts to thicken.
Add wine and beef stock and turn the heat back up to medium-high. Let simmer for 3 or 4 minutes and add the sour cream. Cook until it reaches a nice thick consistency.
Advertisement
Add steaks back to the pan and cook for 2 minutes .
Serve.
http://www.misshomemade.com/venisonsteakrecipes.html
