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Max Online: 16728 @ 03/25/12 08:51 AM
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#5702064 - 04/15/15 09:14 PM Venison Steak Diane
BradyBuck Offline
THF Trophy Hunter

Registered: 10/18/07
Posts: 5347
Loc: Abilene, TX



1/2 pound piece of venison backstrap
2 tablespoons unsalted butter
1 shallot, minced
3 garlic cloves, minced
1/2 cup brandy
1/2 cup beef stock
2 tablespoons Worcestershire sauce
1 tablespoon mustard
1 tablespoon tomato paste
1/4 cup heavy cream

Pan sear backstrap in butter till medium rare
Pull off backstrap and tent with foil
Sauté shallot and garlic in same skillet
Deglaze pan with brandy
Add in Worcestershire, mustard and tomato paste.
Cook down till it thickens a little just a minute or so.
Then add in heavy cream.

Slice backstrap and sever with sauce and bread.

I had never had steak Diane and I'll be making this often!

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#5702112 - 04/15/15 09:28 PM Re: Venison Steak Diane [Re: BradyBuck]
HuntingTexas Online   content
THF Celebrity

Registered: 01/06/08
Posts: 16785
Loc: Duncanville, Tx.
That looks and sounds delicious. Thanks for the recipe.
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#5702216 - 04/15/15 10:25 PM Re: Venison Steak Diane [Re: BradyBuck]
rattler03 Offline
Tracker

Registered: 02/22/14
Posts: 848
Loc: Richardson - Archer County
I believe I will be trying this soon. Thanks for posting up
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#5702604 - 04/16/15 09:40 AM Re: Venison Steak Diane [Re: BradyBuck]
CitySlickerHunter Offline
Extreme Tracker

Registered: 04/01/06
Posts: 3763
Loc: Tarrant County,TX
It might be a little fancy for me..........BUT looks dang GOOD!!!!! food
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"I can't be over gunned because the animal can't be over dead"-Elmer Keith
10/30/2012 I VOTED for The American

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#5702650 - 04/16/15 10:02 AM Re: Venison Steak Diane [Re: BradyBuck]
rarjar Offline
Tracker

Registered: 09/16/11
Posts: 596
Loc: San Saba, TX
Gonna try this with some sirloin tip this weekend. Thanks for the recipe!

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#5703502 - 04/16/15 05:38 PM Re: Venison Steak Diane [Re: BradyBuck]
bill oxner Online   content
THF Celebrity

Registered: 11/03/09
Posts: 38243
Loc: Katy-Fulshear
Looks great.
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill









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#5706174 - 04/18/15 08:46 AM Re: Venison Steak Diane [Re: BradyBuck]
JRJ6 Online   content
Extreme Tracker

Registered: 03/13/14
Posts: 3986
Loc: Dallas, TX
cheers

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#5708284 - 04/20/15 07:36 AM Re: Venison Steak Diane [Re: BradyBuck]
rarjar Offline
Tracker

Registered: 09/16/11
Posts: 596
Loc: San Saba, TX
Ended up trying your recipe with petite sirloin and it turned out great...thanks for the recipe!

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#5711129 - 04/22/15 07:15 AM Re: Venison Steak Diane [Re: BradyBuck]
rarjar Offline
Tracker

Registered: 09/16/11
Posts: 596
Loc: San Saba, TX
Thought I'd add a postscript. If you have any leftover Steak/Venison Diane, chop meat up into small chunks, add chopped meat and Diane sauce to split baked potato. Man, it is GREAT! BTW, not my idea but my wife's!

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#5712807 - 04/23/15 08:18 AM Re: Venison Steak Diane [Re: BradyBuck]
ZMS Offline
Outdoorsman

Registered: 10/19/12
Posts: 67
Loc: Graford, TX
When do you add in the beef stock? Sorry for the dumb question as I am new to making fancy recipes. But this looks to good to pass up.

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#5714576 - 04/24/15 09:46 AM Re: Venison Steak Diane [Re: BradyBuck]
rarjar Offline
Tracker

Registered: 09/16/11
Posts: 596
Loc: San Saba, TX
I added it when I added the Worcestershire, mustard and tomato paste and it turned out great! Oh, a word of caution though, add the heavy cream slowly otherwise it will curdle a bit (doesn't hurt the taste, just doesn't look as nice).


Edited by rarjar (04/24/15 09:47 AM)

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#5717296 - 04/26/15 06:35 PM Re: Venison Steak Diane [Re: rarjar]
BradyBuck Offline
THF Trophy Hunter

Registered: 10/18/07
Posts: 5347
Loc: Abilene, TX
Originally Posted By: rarjar
I added it when I added the Worcestershire, mustard and tomato paste and it turned out great! Oh, a word of caution though, add the heavy cream slowly otherwise it will curdle a bit (doesn't hurt the taste, just doesn't look as nice).


Yes add it with mustard and tomato paste. Also should have mentioned that about waiting for the pan to cool a little before adding the heavy cream. Thanks rarjar.

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