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Venison in Brandy Sauce (Recipe)

Venison in Brandy Sauce (Recipe)
Venison in Brandy Sauce
Print Recipe

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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.


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