Venison Steaks W/ Creamy Pepper & Brandy Sauce
Total Time---20 min
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 and pepper
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.
Served mine with broccoli and cheese pasta
Nutritional Facts (without side)
Amount Per Serving
Calories 269
Protein: 43g
Total Fat 9g
Saturated Fat 1g
Cholesterol 160mg
Sodium 315mg
Total Carbohydrate 4g
Dietary Fiber 0.8 g
Sugars 0.1 g
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