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Venison Steak Diane

Hank Shaw
  • 32 minutes
  • Serves 2

INGREDIENTS

1

piece Venison backstrap

3 cloves

Garlic

1

Herbs

1

Shallot

1 tbsp

Tomato paste

1/2 cup

Venison stock or beef broth

1 tbsp

Mustard

2 tbsp

Worcestershire sauce

1

Salt

2 tbsp

Butter, unsalted

1/4 cup

Heavy cream

1/4 cup

Brandy