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VENISON STEAK DIANE 
3 tbsp. butter
1/4 c. chopped onion
3/4 c. beef broth
2 tbsp. red wine
1/4 tsp. sugar
1 tbsp. freshly ground black pepper (or more)
2 lb. venison steak, 3/4" - 1" thick
3 tbsp. butter
1/4 c. brandy
Fresh parsley for garnish

Ahead of time. Melt 3 tablespoons butter in medium saucepan over medium heat. Add onion, cook and stir until golden. Stir in broth, wine and sugar and cook until reduced by half. Place pepper on sheet of waxed paper. Coat steaks with pepper on both sides, pressing pepper into steaks.

When Ready to Serve: Melt 3 tablespoons butter in medium skillet over medium heat. Add steaks and cook to desired doneness, turning once. Transfer steaks to heated platter. Set aside and keep warm.

Remove skillet from heat; cool slightly. Add brandy and heat gently over low heat. Carefully ignite, using long wooden match. Let stand until flames die. Add onion and butter mixture to brandy in skillet. Heat to boiling over medium heat, stirring constantly. Pour sauce over steaks, garnish with snipped parsley.

Serves 4.

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