Venison Steaks W/ Creamy Pepper & Brandy Sauce

• 1 12 lbs venison steak (I like back strap)
• 3 tablespoons oil
• 1 large shallot, minced
• 1 tablespoon butter
• 2 tablespoons fresh ground pepper
• 13 cup brandy
• 14 cup red wine
• 1 cup beef stock
• 13 cup sour cream
• salt and pepper

1. Melt butter and oil in large saute pan over med-high heat.
2. Salt and pepper each side of steaks and add to pan.
3. Venison at it's best should be served at med-rare.
4. Quickly sear each side of steaks, just about 2 minute per side.
5. Remove steaks and cover with foil to keep warm.
6. Turn heat down to med.
7. and add shallots and ground pepper to pan and saute.
8. Add brandy to pan and de-glaze.
9. Cook for a minute or so to slightly thicken.
10. Add wine and beef stock and turn heat back up to med-high.
11. Let simmer for 3-4 minute then add sour cream.
12. Let this mixture cook until it reaches a nice, thick consistency.
13. Add steaks back to pan and cook 2 minute.
14. Serve and enjoy!

back strap, oil, shallot, butter, fresh ground pepper, brandy, red wine, beef stock, sour cream, salt

Taken from www.food.com/recipe/venison-steaks-w-creamy-pepper-brandy-sauce-316870 (may not work)