1 Venison Back Strap – 1 lb, Can be cut into steaks, but better whole
2 Cloves Garlic
¼ Cup of Brandy – substitute your favourite Rye or Bourbon
½ cup – Heavy Cream
1 Cup – Venison or Beef broth
Salt & Pepper
Extras – Butter, Olive Oil, Chive for Garnish, Mustard (Hot), Worcestershire
Preheat skillet, or pan to medium high heat. Think searing temperature. Also, non-stick sounds great but you need those little bits to stick a little for deglazing so avoid non-stick if you’re confident in your cooking technique.
Season the back-strap with Salt and Pepper. Preheat some cooking oil in the pan and then proceed to sear all sides of the strap. Once browned add a tab of butter and garlic to the pan and baste steak until cooked to desired doneness. Remove steak and set aside. Lower the heat in the pan to avoid burning the garlic and butter, add minced shallot and heat til clear. Deglaze pan with brandy, if you’re using a gas cook top, expect a flame up. Add mustard, and Worcestershire as well.
Cook brandy mixture until it becomes almost syrupy by consistency. Then add broth. Bring broth to just before a simmer, then add cream. Add enough cream to turn the colour to a Tim Horton’s Double Double.
Slice back-strap, if not sliced already, and arrange on a serving tray, then ladle in your Diane sauce and top with garnish of choice. Traditional preparation is garnished with Chive.
*Pro tip- If you simmer or roll the mixture with cream it will separate.
** Super-secret Pro Tip- For added richness, cook out a tbsp. of tomato paste right before adding brandy.
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