Blackened Venison Steak With Wine and Cane Syrup Sauce

This is a recipe that I copied from a recent magazine, the whole family liked it and so did several friends at work. Quick easy dish, the sauce really sets it off.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  venison steak, cut about 1/2-inch thick (8oz each approx)
• 1⁄2 cup dry red wine
• 1⁄2 cup  cane syrup (Steens Pure Cane Syrup recommended)
• 1⁄4 teaspoon fresh ground black pepper
• 4  teaspoons  creole seasoning
• 4  teaspoons  vegetable oil

Directions

1. Combine the wine and cane syrup in a small sauce pan, simmer gently until reduced by two thirds -- about 18 minutes. Remove from heat and add pepper.
2. Pat the venison with a kitchen towel (paper towel will stick) Sprinkle creole seasoning on both sides.
3. Heat a large cast-iron skillet over medium high heat until it is very hot and just smoking, 4 to 5 minutes. Add the oil, swirling to coat the bottom of the skillet. Once its hot sear the steak until dark brown, 3-4 minutes. Turn the meat over, reduce heat to medium, and sear for 3-4 minutes for medium rare.
4. Transfer the steaks to a platter and let rest for 5-10 minutes. Serve them drizzled with the sauce, and your choice of sides.
5. Serves 4.