One of Dave's co-workers gave us some deer steaks. We had both eaten deer before - in sausage form. But neither of us had cooked it. I was actually quite surprised with how good the steaks turned out and that I really liked venison. Traditional Diane sauce has cream in it but we omitted it to create a lighter version.
Adapted from Honest Food, serves two
2 venison steaks
2 tablespoons butter
1 shallot, minced
3 cloves garlic, minced
1/4 cup brandy
1/2 cup beef stock
2 tablespoons Worcestershire sauce
1 tablespoon dijon mustard
1 tablespoon tomato paste
1/4 cup heavy cream, optional
Season the steaks with salt and pepper. Heat the butter in a saute pan over medium-high heat. Transfer the venison to the pan and brown on all sides. Reduce the heat and continue to cook for 8 to 10 minutes, turning periodically, until the venison reaches
Remove the steaks from the pan, cover with tin foil and allow to rest.
Add the shallots and garlic to the pan and saute until soft. Add the brandy and allow to cook down to a glaze. Add the stock, tomato paste, mustard and Worcestershire sauce and stir to combine. Continue cooking for 3 minutes or until thickened. Remove from heat and add the cream, if using.
Pour sauce on to plate and top with meat. Garnish with chives or parsley.