Venison Steaks W Creamy Pepper Brandy Sauce
Experience a gourmet delicacy with these tender venison steaks paired with a luxurious creamy pepper brandy sauce. Perfectly seared to lock in flavor, the venison is complemented by a rich sauce made from fragrant shallots, crushed green peppercorns, and a splash of brandy for a sophisticated depth. Heavy cream adds velvety richness, while beef or venison stock ties it all together, creating a restaurant-quality dish you can easily prepare at home. Ready in just 30 minutes, this recipe is ideal for an elegant dinner party or a special weeknight indulgence. Serve these juicy steaks with mashed potatoes, roasted vegetables, or a crisp green salad for a meal that is as elegant as it is comforting. Keywords: venison steaks, creamy brandy sauce, green peppercorn sauce, easy gourmet dinner, seared venison recipe.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Venison steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely minced
- 0.25 cup Brandy (or Cognac)
- 0.5 cup Beef or venison stock
- 0.5 cup Heavy cream
- 1 tablespoon Green peppercorns (in brine), drained and crushed
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Pat the venison steaks dry with a paper towel. Season both sides with salt and black pepper.
Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter.
Once the butter is melted and bubbling, add the venison steaks to the skillet. Sear for 2-3 minutes per side for medium-rare, or cook longer if desired. Remove the steaks from the pan and set them aside to rest under foil.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Stir in the minced shallots and cook until softened, about 2 minutes.
Carefully pour in the brandy (step back as it may flame). Let it cook for 1-2 minutes, allowing the alcohol to evaporate.
Add the stock to the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in the heavy cream and crushed green peppercorns. Reduce the heat to low and let the sauce thicken slightly, stirring occasionally, about 3-5 minutes.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Return the venison steaks to the skillet, spooning the sauce over them. Let them warm through for about 1-2 minutes.
Transfer the steaks to serving plates, spoon the creamy pepper brandy sauce over the top, and garnish with fresh parsley if desired.
Serve immediately with your choice of sides, such as mashed potatoes, roasted vegetables, or a crisp green salad.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 3155 mg | 137% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.5 g | ||
| Protein | 243.9 g | 488% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2710 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
