Venison Steak Diane Recipe: A Gourmet Twist on Wild Game | The Canning Diva
Transform venison into a gourmet dish with this Steak Diane recipe. Featuring a creamy sauce, it’s perfect for special occasions or weeknight dinners.
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Cooking tools:
- Pressure canner
- Mason jar
- Skillet
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Slotted spoon
- Ladle
- Whisk
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Kitchen towel
Ingredients
- 3 tablespoons olive oil
- 3 - 5 pounds venison backstrap or tenderloin, cut into 2½-inch medallions
- 1 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 1 cup brandy
- 1 cup diced sweet onion
- 4 garlic cloves, minced
- 2 shallots, finely chopped
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 quart Beef Broth
- 3/4 cup tomato paste (6 ounces)
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