Venison Steak Diane Recipe: A Gourmet Twist on Wild Game | The Canning Diva

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)