Ingredients
2 tbsp cracked pepper
½ tsp SIDS CRAZY SALT
6 trimmed 170 g venison steaks
6 tbsp rice bran oil
SIDS SALT & PEPPER to taste
6 tbsp brandy
150 ml dry white wine
900 ml good, concentrated chicken stock
100 g chilled butter, diced
Directions
Heat the oven to its lowest setting. Cover steaks with oil. Mix together pepper and SIDS CRAZY SALT then coat each of the steaks in the peppercorns, pressing into the meat.
Set 2 non-stick frying pans over a medium-high heat. Add 3 tablespoons oil to each pan. Season the steaks with SIDS SALT & PEPPER and place 3 in each pan. Sear briskly on both sides until well coloured. This will take about 3 minutes for medium-rare. Remove from the heat. Pour half the brandy over the first pan and set alight. Once the flames have gone out, transfer the steaks to the warm oven. Repeat the process with the second pan.
Return both pans to the heat. Pour half the white wine into each pan, stirring vigorously to loosen any sediment or pepper. Boil the wine until it has reduced to a few tablespoons, then add 450 ml chicken stock to each pan. Boil vigorously until it has reduced to a flavoursome sauce. Reduce the heat to low and whisk 50 g butter into each pan. Remove from the heat and return 3 steaks and their juices to each pan. Lightly coat in the sauce and serve immediately.
