Blackened Venison Steak With Wine And Cane Syrup Sauce

• 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

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.

steak, dry red wine, cane syrup, fresh ground black pepper, creole seasoning, vegetable oil

Taken from www.food.com/recipe/blackened-venison-steak-with-wine-and-cane-syrup-sauce-352562 (may not work)