4 1-inch-thick pronghorn steaks
4 T. butter
1/4 cup chopped red onion
4 T. red table wine
1/2 cup beef bouillon
1/2 tsp. sugar
Black pepper, freshly ground
3 T. butter
1/4 cup brandy
1/4 cup cream
2 T. whole green peppercorns
Melt 4 tablespoons butter, add onion and cook until onion is golden. Add wine, bouillon and sugar. Continue cooking until liquid is reduced by half. Pepper the steaks, ensuring that both sides are lightly covered. Cook steaks in 3 tablespoons butter to desired doneness. Transfer steaks to warmed plates. Remove frying pan from heat and allow to cool for 3 minutes. Add brandy and return pan to low heat. Very carefully, light brandy in pan with fireplace match and let flames dance. After alcohol burns off, add cream and peppercorns to original butter and onion mixture. Heat to just below boiling, stirring constantly. Pour sauce over steaks and serve.
Michael Witt
Colorado Springs, CO
From- Celebrating Wild Game: Members’ Special Recipes