Name: Venison Steak Diane
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 people
Ingredients: 1/2 pound piece of venison backstrap (or tenderloin); Salt; 2 tablespoons unsalted butter; 1 shallot, (minced); 3 cloves garlic, (minced); 1/4 cup brandy; 1/2 cup venison stock or beef broth; 2 tablespoons Worcestershire sauce; 1 tablespoon mustard ((I use Dijon)); 1 tablespoon tomato paste; 1/4 cup heavy cream; Minced herbs for garnish (basil (parsley, chives, etc))