STEROID
12-05-2011, 09:38 PM
Venison Steaks W/ Creamy Pepper & Brandy Sauce
http://img822.imageshack.us/img822/6328/15651525.jpg (http://bodybuilderselite.com/bbelite/redirect-to/?redirect=http%3A%2F%2Fimg822.imageshack.us%2Fimg8 22%2F6328%2F15651525.jpg)
Total Time---20 min
Serving today with corn and garlic mashed potatoes.I love red meat!!
Ingredients:
Servings:
4
Ingredients
1 1/2 lbs venison steak (I like back strap)
3 tablespoons oil
1 large shallot, minced
1 tablespoon fat free butter
2 tablespoons fresh ground pepper
1/3 cup brandy
1/4 cup red wine
1 cup beef stock
1/3 cup low fat sour cream
salt substitute and pepper to taste
Directions:
Melt butter and oil in large saute pan over med-high heat.
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.
Remove steaks and cover with foil to keep warm.
Turn heat down to med. and add shallots and ground pepper to pan and saute.
Add brandy to pan and de-glaze. Cook for a minute or so to slightly thicken.
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.
Add steaks back to pan and cook 2 minute.
Nutritional Facts
Amount Per Serving
Calories 261
Total Fat 9g
Saturated Fat 1.2 g
Cholesterol 160.7 mg
Sodium 215mg
Total Carbohydrate 4g
Dietary Fiber 0.8 g
Sugars 0.1 g
Protein 41 g
http://img822.imageshack.us/img822/6328/15651525.jpg (http://bodybuilderselite.com/bbelite/redirect-to/?redirect=http%3A%2F%2Fimg822.imageshack.us%2Fimg8 22%2F6328%2F15651525.jpg)
Total Time---20 min
Serving today with corn and garlic mashed potatoes.I love red meat!!
Ingredients:
Servings:
4
Ingredients
1 1/2 lbs venison steak (I like back strap)
3 tablespoons oil
1 large shallot, minced
1 tablespoon fat free butter
2 tablespoons fresh ground pepper
1/3 cup brandy
1/4 cup red wine
1 cup beef stock
1/3 cup low fat sour cream
salt substitute and pepper to taste
Directions:
Melt butter and oil in large saute pan over med-high heat.
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.
Remove steaks and cover with foil to keep warm.
Turn heat down to med. and add shallots and ground pepper to pan and saute.
Add brandy to pan and de-glaze. Cook for a minute or so to slightly thicken.
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.
Add steaks back to pan and cook 2 minute.
Nutritional Facts
Amount Per Serving
Calories 261
Total Fat 9g
Saturated Fat 1.2 g
Cholesterol 160.7 mg
Sodium 215mg
Total Carbohydrate 4g
Dietary Fiber 0.8 g
Sugars 0.1 g
Protein 41 g