Venison Diane

O.K., so I'm not a food photographer but here is a picture of our scrumptious wild game meal last night. When I cook with meats like venison or goose, we usually eat small portions. The meat is so dense you don't really feel like eating a big slab of it. We had venison diane over brown rice. Garnished with fresh parsley, home canned beets from our garden, and a big salad. The venison diane usually calls for igniting some brandy in the pan you've cooked the venison in, but I skipped that part.

2-4 venison steaks cut 3/4-1 inch thick. We used sirloin, but I've also used backstrap.
1/4 cup finely chopped onion
2-3 cloves of garlic, minced
3/4 cup beef or venison broth
6 tbs. butter total
a few tbs. of red wine
black pepper

Melt three tablespoons of the butter in a saucepan over medium heat. Add the onion and garlic and saute until golden. Add the beef broth and a little wine and reduce by half.

Prepare the venison by pressing coarsely ground pepper into both sides. Melt another three tablespoons of butter in a steel frying pan. (the wine will eat the cure off of your cast iron) Fry the venison in the butter until rare or medium rare. Remove venison and set aside in a warm oven. Deglaze the venison pan with a little more wine, stirring with a wooden spoon. Add the broth and onion mixture and reduce a little more.

Put the warm venison steak, which you are hoping is a nice medium rare now, on the brown rice and drench in sauce. Garnish with fresh parsley.

I usually aim for a steak the size of a deck of playing cards on this type of recipe then supplement with a vegetable and salad. Have fun and enjoy.