Surprisingly edible--Venison Eugene

Venison Eugene
NAHC Wild Game Cookbook Copyright 1986

1 lb. venison steak I soaked it in buttermilk overnight.
4 T. butter
1 small onion, diced
2 T. dry sherry
2 T. brandy
1 T. Worcestershire
3 T. A-1 steak sauce
1 T. chopped chives I used about 1 1/2 tsps of dried chives
1 T. chopped parsley I used about 1 1/2 tsps of dried parsley
Salt and pepper

Cook onion in 2 T. butter until soft, not brown. Pound steak and sear over high heat in butter and onion, about 2 minutes on each side. Add sherry, A-1 sauce, 2 T. butter, Worcestershire, chives, parsley, pepper and salt. Turn heat to high for 4 minutes. Add brandy and flame. When flame goes out, serve with rice and vegetables (I served potato cakes and vegetables).
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I wasn't exactly looking forward to this. This last batch of venison hasn't been the greatest, in my opinion. However, my husband has been asking when I was going to cook the rest of it so it was time to work it into the menu again.

And what do you know? This wasn't half bad. I soaked the venison in buttermilk overnight which I think helped quite a bit. This is basically 'steak Diane'. Eugene was the name of the recipe contributer. The sauce has strong enough flavors to temper the gamey taste of the venison. I think this is the first time I've flamed anything (on purpose) - what fun!

My son loved this too. He was so excited to be eating deer meat. Of course, both he and hubby used lots of barbecue sauce with their meat.

TGIF! I'm beat.

Blast From The Past: Whole Wheat Blueberry Kuchen from August 2008. I have blueberries and I've been thinking of this recipe. I LOVED it the first time I made it. The second time, it was undercooked. Shall I try it a third time?

Question of the Day: Have you ever flamed anything at home?