December 19, 2014
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."
- 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
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.
Add steaks back to the pan and cook for 2 minutes.