Fabulous sauce. Not fond of too much pepper so just seasoned venison medallions well before pan frying and then omitted the pepper from the sauce recipe. Absolutely perfect, will use this again and will also try it with beef steak. Thank you!
Great recipe & sauce! I used hindquarter steaks cut into cubes. The sauce didn't thicken as quickly as I thought it would. (Probably because I free poured the brandy & wine and used more than the recipe called for.) I just used a little flour to thicken it up and it still turned out great! I put the meat on brown rice like the pictures show, but noodles would have worked good too.
5 Stars, The Hunter thumped his chest with pride as I served his Eastern Shore MD corn-fed venison backstrap cooked to perfection with plenty of sauce for rice and veggies. The sauce is very peppery, which made it all the more manly. DH cut the tenderloin in 1-inch thick slices to prevent overcooking; the steak cooking times were perfect. It took a while for the sauce to thicken, so it helps to have flexible side dishes. Served with steamed green beans and The Rice Dish #250443, which complemented nicely. Thanks for posting! Made for Please Review My Recipe. Originally reviewed 10/05/08; made again 7/02/09 for DH's B-day dinner by request; this time I omitted the original salt and pepper sprinkling of the steaks (I just patted them dry), so the amount of pepper was more in balance. To ensure a fond to deglaze, I may toss in flour prior to searing. This time I used Campbell's Carmelized Onion Soup (strained) to replace the beef broth, and added the leftover carmelized onion to the dish as well (one could omit the shallots if following this method). Also served with a biscuit (not pictured). DH just loves this.