Venison Steaks W/ Creamy Pepper & Brandy Sauce

Ingredients

• 1 1/2 lbs venison steak (I like back strap)
• 3 tablespoons oil
• 1 large shallot, minced
• 1 tablespoon butter
• 2 tablespoons fresh ground pepper
• 1/3 cup brandy
• 1/4 cup red wine
• 1 cup beef stock
• 1/3 cup sour cream
• salt and pepper

Directions

1. 1

   Melt butter and oil in large saute pan over med-high heat.

2. 2

   Salt and pepper each side of steaks and add to pan. Venison at it's best should be served at med-rare. Quickly sear each side of steaks, just about 2 minute per side.

3. 3

   Remove steaks and cover with foil to keep warm.

4. 4

   Turn heat down to med. and add shallots and ground pepper to pan and saute.

5. 5

   Add brandy to pan and de-glaze. Cook for a minute or so to slightly thicken.

6. 6

   Add wine and beef stock and turn heat back up to med-high. Let simmer for 3-4 minute then add sour cream. Let this mixture cook until it reaches a nice, thick consistency.

7. 7

   Add steaks back to pan and cook 2 minute.

8. 8

   Serve and enjoy!