After all the delectable steak treatments posted by Guy, Mike and others, I got to thinking. So, I pulled some venison steaks from the freezer and let them thaw through the afternoon.
I seasoned and sauteed the steaks in a skillet, with peppers, much like some recipes previously posted. I then set them aside and covered with foil, and did the following... Being a single guy, I don't have to worry too much about diverse palates to please, but it suited me just fine. 8)
Pour just enough of your choice of bourbon (2 or 3 tablespoons is enough, depending on pan size) to de-glaze the bottom of the pan and reduce. Season generously with crushed black peppercorns. Lower to minimum heat and add slabs of cold (or frozen) butter, one tablespoon at a time, until desired consistency is achieved. The trick is to whisk in each tablespoon of butter until it is completely melted and incorporated, then add the next one. Drizzle over steaks.
I seasoned and sauteed the steaks in a skillet, with peppers, much like some recipes previously posted. I then set them aside and covered with foil, and did the following... Being a single guy, I don't have to worry too much about diverse palates to please, but it suited me just fine. 8)
Pour just enough of your choice of bourbon (2 or 3 tablespoons is enough, depending on pan size) to de-glaze the bottom of the pan and reduce. Season generously with crushed black peppercorns. Lower to minimum heat and add slabs of cold (or frozen) butter, one tablespoon at a time, until desired consistency is achieved. The trick is to whisk in each tablespoon of butter until it is completely melted and incorporated, then add the next one. Drizzle over steaks.
