Entrée: United States – Venison Steak with Peppercorn Sauce

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Total 25 min

Ingredients

2 venison steaks, about 12 oz total (340 g total)
Salt, to taste
2 tbsp (30 ml) black peppercorns, crushed
1 tbsp (15 g) butter
1 tbsp (15 ml) olive oil
1 / 4 cup (60 ml) cognac or brandy
1 / 2 cup (120 ml) heavy cream

Instructions

1. Pat the venison steaks dry and season with salt. Press the crushed peppercorns onto both sides of each steak to form a crust. In a heavy skillet, heat the butter and olive oil over medium-high heat.

2. Add the venison steaks to the skillet and cook for 3-4 minutes on each side, adjusting the time based on your preferred doneness. Remove the steaks and set aside.

3. Carefully add the cognac to the hot skillet (beware of flames) and deglaze by scraping the brown bits stuck to the bottom. Allow the cognac to reduce for about 1 minute. Stir in the heavy cream and simmer until slightly thickened. Return the steaks to the skillet, coating them with the sauce. Serve the steaks hot, with the sauce drizzled over them.