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Nutrition Facts
Serving Size 1 (306g) Recipe makes 4 servings
Calories 443
Calories from Fat 193		(43%)
Amount Per Serving		%DV
	Total Fat 21.4g	33%
	Saturated Fat 7.6g	37%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 4.9g
	Trans Fat 0.0g
Cholesterol 160mg		53%
Sodium 315mg		13%
Potassium 678mg		19%
Total Carbohydrate 4.1g		1%
	Dietary Fiber 0.9g	3%
	Sugars 0.1g
Protein 40.9g		81%
detailed view... how is this calculated?

Venison Steaks W/ Creamy Pepper & Brandy Sauce

Recipe #316870 | 20 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: KLBoyle
Jul 31, 2008

The sauce on these steaks is to die for! Although I use with game,I'm sure it would be just as awesome with beef steaks as well. Enjoy!

SERVES 4 (change servings and units)

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
Melt butter and oil in large saute pan over med-high heat.
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
Remove steaks and cover with foil to keep warm.
4
Turn heat down to med. and add shallots and ground pepper to pan and saute.
5
Add brandy to pan and de-glaze. Cook for a minute or so to slightly thicken.
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
Add steaks back to pan and cook 2 minute.
8
Serve and enjoy!

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Wild game > Deer
Main Ingredient > Meat > Wild game > Elk
Cuisine > North American > United States
Preparation > Time to Make > < 30 mins
Preparation > Simple > Beginner Cook

Featured Reviews for This Recipe

From: KateL

On Jul 2, 2009

5 Stars, The Hunter thumped his chest with pride as I served his Eastern Shore MD corn-fed venison backstrap cooked to perfection with plenty of sauce for rice and veggies. The sauce is very peppery, which made it all the more manly. DH cut the tenderloin in 1-inch thick slices to prevent overcooking; the steak cooking times were perfect. It took a while for the sauce to thicken, so it helps to have flexible side dishes. Served with steamed green beans and The Rice Dish #250443, which complemented nicely. Thanks for posting! Made for Please Review My Recipe. Originally reviewed 10/05/08; made again 7/02/09 for DH's B-day dinner by request; this time I omitted the original salt and pepper sprinkling of the steaks (I just patted them dry), so the amount of pepper was more in balance. To ensure a fond to deglaze, I may toss in flour prior to searing. This time I used Campbell's Carmelized Onion Soup (strained) to replace the beef broth, and added the leftover carmelized onion to the dish as well (one could omit the shallots if following this method). Also served with a biscuit (not pictured). DH just loves this.

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