Blackened Venison Steak With Wine And Cane Syrup Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 venison steak, cut about 1/2-inch thick (8oz each approx)
• 1/2 cup dry red wine
• 1/2 cup cane syrup (steens pure cane syrup recommended)
• 1/4 teaspoon fresh ground black pepper
• 4 teaspoons creole seasoning
• 4 teaspoons vegetable oil

Recipe

• 1 combine the wine and cane syrup in a small sauce pan, simmer gently until reduced by two thirds -- about 18 minutes. remove from heat and add pepper.
• 2 pat the venison with a kitchen towel (paper towel will stick) sprinkle creole seasoning on both sides.
• 3 heat a large cast-iron skillet over medium high heat until it is very hot and just smoking, 4 to 5 minutes. add the oil, swirling to coat the bottom of the skillet. once its hot sear the steak until dark brown, 3-4 minutes. turn the meat over, reduce heat to medium, and sear for 3-4 minutes for medium rare.
• 4 transfer the steaks to a platter and let rest for 5-10 minutes. serve them drizzled with the sauce, and your choice of sides.
• 5 serves 4.