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    You are in: Home / Recipes / Venison Steaks W/ Creamy Pepper & Brandy Sauce Recipe
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    Venison Steaks W/ Creamy Pepper & Brandy Sauce

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     1 Total Reviews

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    • on July 02, 2009

      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.

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    Nutritional Facts for Venison Steaks W/ Creamy Pepper & Brandy Sauce

    Serving Size: 1 (305 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 443.9
     
    Calories from Fat 193
    43%
    Total Fat 21.4 g
    33%
    Saturated Fat 7.5 g
    37%
    Cholesterol 160.7 mg
    53%
    Sodium 315.8 mg
    13%
    Total Carbohydrate 4.1 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.1 g
    0%
    Protein 40.8 g
    81%
    Detailed Nutrition Values About Nutrition Info

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