Venison au Poivre
This sauce will transform a plain steak into something even more amazing. Definitely be careful when adding the brandy to the hot pan. You can easily ignite the alcohol vapors and end up with a small fire in your kitchen… speaking from experience of course.
4 Venison steaks cut ~8oz
1 tbsp kosher salt
2 tbsp whole peppercorns
1 tbsp oil
1/4 cup chopped shallots
1/2 stick unsalted butter, divided
1/3 cup brandy
3/4 cup heavy cream
Preheat oven to warm.
Pat steaks dry and season both sides with salt.
Coarsely crush peppercorns then press pepper evenly onto one side of the steaks. Reserve half of the peppercorns for the sauce.
Heat a cast iron skillet over medium high heat until hot, then add oil and cook steaks turning only once. Pull at 125° for rare or 135° for med rare.
Once done, keep steaks warm in oven.
Add shallots and half of the butter to skillet and cook over moderate heat. Cook 3 to 5 minutes.
Add brandy and stir until liquid is reduced to a glaze, 2 to 3 minutes. For the extra wow factor, you can ignite the alcohol vapors.
Add cream and any meat juices from the plate your steaks are on and boil. Stir until reduced by half, 3 to 5 minutes. Then remove from heat and add the remaining butter. Stir until butter is mixed in. Serve sauce with steaks.