Steak Diane (Made with Venison)

I’m not a huge red meat eater.  I just don’t have a taste for it.  I was reared on wild game so I prefer venison to beef.  It’s healthier for you too!  I suppose that this recipe would work with beef as well, though in my eyes, it wouldn’t be nearly as good.

This recipe is one of my favorite ways to enjoy venison.  It’s one that I actually look forward to eating!   A true comfort food recipe.

Ingredients

3 tablespoons butter or margarine

1⁄4 cup chopped onion

3⁄4 cup venison stock or beef broth

2 tablespoons red wine

1⁄4 teaspoon sugar

1 tablespoon freshly ground black pepper

4 steaks, 3⁄4 – 1 inch thick, 6 to 8 ounces each

3 tablespoons butter or margarine

1⁄4 cup brandy

Fresh parsley for garnish, optional

4 servings

Melt 3 tablespoons butter in medium saucepan over medium heat. Add onion. Cook and stir until golden. Stir in stock, wine and sugar. Cook until reduced by half. Place pepper on sheet of waxed paper. Coat venison steaks with pepper on both sides, pressing pepper into steaks. Discard excess pepper.

Melt 3 tablespoons butter in medium skillet over medium heat. Add steaks; cook to desired doneness, turning once. Transfer steaks to heated platter; set aside and keep warm. Remove skillet from heat; cool slightly. Add brandy. Heat gently over low heat. Add onion and butter mixture to brandy in skillet. Heat to boiling over medium heat, stirring occasionally. Pour sauce over steaks. Garnish platter with parsley.

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