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.
Provided by rotty_bt
Categories Deer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- Pat the venison with a kitchen towel (paper towel will stick) Sprinkle creole seasoning on both sides.
- 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.
- Transfer the steaks to a platter and let rest for 5-10 minutes. Serve them drizzled with the sauce, and your choice of sides.
- Serves 4.
Nutrition Facts : Calories 174.6, Fat 4.5, SaturatedFat 0.6, Sodium 42.2, Carbohydrate 28.2, Fiber 0.1, Sugar 27
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