Post by fishinggoddess on Oct 10, 2005 16:54:07 GMT -5
Peppercorn Venison Steak Recipe
Ingredients:
1 ½ pounds of venison back strap cut ½ inch thick
3 tblsps. olive oil
4 tblsps. shallots chopped
1 tblsp. butter
2 tblsps. fresh ground peppercorns
1/3 cup brandy
¼ cup red wine
1 cup beef stock
1/3 cup sour cream
Warm butter and olive oil in large skillet over medium high heat. (Be careful not to get it too hot.) Salt and pepper back strap on each side. Sear each side of steak quickly. (Do not overcook. Meat should be medium rare.) Place the venison in a oven safe pan and place in oven on warm. Add the shallots, and fresh ground pepper to the pan. Add brandy to the pan to de-glaze. Be careful, as brandy is flammable. Cook over low heat for 1 minute to reduce. Add wine and beef stock, turn up heat and add the sour cream, stirring to incorporate. Remove venison from oven and add to sauce. Heat for one minute and serve.
Ingredients:
1 ½ pounds of venison back strap cut ½ inch thick
3 tblsps. olive oil
4 tblsps. shallots chopped
1 tblsp. butter
2 tblsps. fresh ground peppercorns
1/3 cup brandy
¼ cup red wine
1 cup beef stock
1/3 cup sour cream
Warm butter and olive oil in large skillet over medium high heat. (Be careful not to get it too hot.) Salt and pepper back strap on each side. Sear each side of steak quickly. (Do not overcook. Meat should be medium rare.) Place the venison in a oven safe pan and place in oven on warm. Add the shallots, and fresh ground pepper to the pan. Add brandy to the pan to de-glaze. Be careful, as brandy is flammable. Cook over low heat for 1 minute to reduce. Add wine and beef stock, turn up heat and add the sour cream, stirring to incorporate. Remove venison from oven and add to sauce. Heat for one minute and serve.