Thread: Venison Steaks W/ Creamy Pepper & Brandy Sauce

Venison Steaks W/ Creamy Pepper & Brandy Sauce



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

hell yeah brotha. looks good. i ate 16 ounces of steak for lunch today.