Entrée: United States – Venison Steak Diane

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

2 venison steaks, about 16 oz total (454 g total)
Salt and pepper to taste
2 tbsp (30 g) butter
2 tbsp (30 ml) olive oil
2 shallots, finely chopped
1 cup (70 g) mushrooms, sliced (optional)
1 / 4 cup (60 ml) cognac or brandy
1 tbsp (15 g) Dijon mustard
1 tsp (5 ml) Worcestershire sauce
1 / 2 cup (120 ml) heavy cream
2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Season venison steaks and sear in a hot skillet with oil and butter until browned and medium-rare; remove and keep warm.
2. Add chopped shallot (and sliced mushrooms if using) to the pan and sauté until softened.
3. Pour in cognac, ignite cautiously to flambé or cook off alcohol, then stir in Dijon and a splash of Worcestershire.
4. Add cream and simmer until the sauce thickens; stir in chopped parsley.
5. Return steaks to the pan to coat with sauce and serve immediately.