Venison Steak Dianne


This picture doesn’t do this meal justice.  At all. It’s not too often that a meal I cook will make my husband go on and on and on about how good it is.  It’s not too often that supper gets at least a half hour of compliments, including expletives (hey, it’s what he does when he’s excited), AND includes phone calls to his buddies to tell them how good it was.   I admit it, I had to tell some of my girlfriends how good it was, too.  In fact, it was Facebook worthy.  I don’t post updates on our every meal, but this one deserved it’s own status.  This is a meal for your most favorite guests.  This is, like, holiday table worthy.

But please, when you light the cognac on fire to burn off the alcohol do it responsibly.


  • 4 venison cubed steaks, about 7 oz. each and half inch thick OR however many steaks you can fit in a large skillet after being pounded thin without them touching.
  • enough olive oil to coat the bottom of your skillet in a thin layer
  • salt and pepper to season the steaks on both sides
  • 1 large onion
  • 1tb butter
  • 1 clove garlic, minced
  • 2tb worcestersire sauce
  • 1tb dijon mustard
  • 1/3c cognac
  • 1c heavy cream


  1. Follow directions from the link above to cube your steaks if you haven’t already done so.
  2. Heat a skillet over medium high heat.  When you can flick water in the skillet and it sizzles immediately place your steaks in the skillet.  Cook about one minute, or until you can see the edges of the steak beginning to cook, then flip and cook another minute.  A little pink is fine, if you are worried they can cook a little longer in the sauce..  Remove them after about a minute (or until after the steaks have released themselves from your skillet and are nicely browned).
  3. Add the butter and swirl it around to melt it.  Reduce heat to medium and add the onion.  Cook the onion until soft and lightly browned.
  4. Add Worcestershire sauce and dijon mustard.  Mix well.  Bring heat back up to medium high/high and add the cognac.  Using common sense, flambe the alcohol allowing the flames to burn out completely. Add heavy cream.
  5. Reduce heat to about medium high, once the sauce starts to bubble add the steaks back into the sauce and cook until heated through.
  6. Enjoy with mashed potatoes (using the sauce as gravy) and green beans or peas.

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