VENISON STEAK DIANE
Steps:
- Bring the venison loin out of the fridge, salt it well and let it come to room temperature, at least 20 minutes. Heat the butter in a large saute pan over medium-high heat for about 90 seconds. Pat the venison dry with a paper towel and cook it on all sides. Turn the heat to medium so the butter doesn't scorch, and take your time. It should take about 8-10 minutes or so to get a nice brown crust on the venison without overcooking the center. Remove the venison, tent loosely with foil and set aside. Add the shallots to the saute pan and cook for 1 minute, then add the garlic and cook for another 30 seconds or so. Don't let the garlic burn. Deglaze the pan with the brandy, scraping off any stuck-on bits in the pan with a wooden spoon. Let the brandy cook down almost to a glaze, then add the venison stock, tomato paste, mustard and Worcestershire sauce and stir to combine. Let this boil down until a wooden spoon dragged across the pan leaves a trail behind it that does not fill in for a second or two. This should take about 3 minutes on high heat. Turn off the heat and let the boiling subside. Stir in the cream until the sauce is as light as you like. Don't let the sauce boil again or it could break. Slice the venison into thick medallions. If you find you have not cooked it enough, let the meat swim in the sauce for a few moments to heat through. If the venison is to your liking, pour some sauce on a plate and top with the meat. Garnish with some chopped herbs. Chives is traditional, but basil and parsley are also nice. Serve with a big red wine, like a Cabernet Sauvignon, Carignane, Petit Verdot or Graciano.
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sherry lynn
[email protected]This was the best venison steak I've ever had! The meat was cooked perfectly and the sauce was rich and flavorful. I will definitely be making this again.
Red Life
[email protected]I love this recipe! The venison steak is always tender and juicy, and the sauce is so flavorful. I've made it several times and it's always a hit with my family and friends.
Gionni Reyes
[email protected]This recipe was a disaster! The steak was tough and chewy, and the sauce was bland. I would not recommend it.
Bakani Mlopo
[email protected]I'm a big fan of venison, and I thought this recipe was just okay. The steak was a little dry, and the sauce was a bit too tangy for my taste.
AizAz Ajmal
[email protected]I've been cooking venison for years, and this is one of my favorite recipes. The steak is always tender and juicy, and the sauce is to die for. I highly recommend it!
Ishokare Daniel
[email protected]This was my first time cooking venison, and I was a little nervous. But the recipe was easy to follow and the steak turned out great! The meat was tender and juicy, and the sauce was flavorful and rich. I'll definitely be making this again.
Muhammad juver Muhammad juver
[email protected]I'm not a big fan of venison, but I thought I'd give this recipe a try. I was pleasantly surprised! The venison was tender and flavorful, and the sauce was delicious. I'll definitely be making this again.
Hamzayt
[email protected]The venison steak Diane was delicious! The meat was tender and juicy, and the sauce was flavorful and creamy. I served it with roasted potatoes and green beans, and it was a perfect meal.
Amir Kunjahi
[email protected]This recipe was a little too complicated for me. I ended up burning the steak. I think I'll stick to simpler recipes in the future.
Ikechukwu Philip
[email protected]The venison steak Diane was a bit dry, but the sauce was delicious. I think I might try cooking the venison for a shorter amount of time next time.
Sakib Ahammed
[email protected]I've made this recipe several times and it's always a winner. The venison is always tender and juicy, and the sauce is to die for. I highly recommend it!
Egbuniwe Patrick
[email protected]This recipe was easy to follow and the steak turned out delicious. I used a venison tenderloin and it was cooked to perfection. The sauce was also very good, with a nice tangy flavor.
Jeremy King
[email protected]Venison steak Diane was an amazing dish! The sauce was rich and flavorful, and the venison was cooked perfectly. I served it with mashed potatoes and asparagus, and it was a hit with my family.