Pan sear the meat and make gravy afterwards, very good over egg noodles or mash potatoes. Thats all i have to offer, i always use the grill
sure, Use butter, garlic salt and pepper to cook the steaks, Non stick pans not work for this btw Deglasse the pan with some white wine, Redwine can work too, just a different appearance, Add some heave whipping cream while shaking the pan well, add about a teaspoon of lemon juice and a ttablespoon of capers give that a shot.
Try this one but warning: You may not eat deer steaks without again LOL :D RED WINE-MUSHROOM PAN SAUCE Makes about 1 cup. Prepare all ingredients for the pan sauce while the steaks are in the oven. 1 tablespoon vegetable oil 8 ounces button mushrooms , trimmed and sliced thin (about 3 cups) 1 small shallot , minced (about 1 1/2 tablespoons) 1 cup dry red wine 1/2 cup low-sodium chicken broth 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 2 tablespoons cold unsalted butter , cut into 4 pieces 1 teaspoon minced fresh thyme leaves INSTRUCTIONS 1. Pour off any fat from skillet in which steaks were cooked. Heat oil over medium-high heat until just smoking. Add mushrooms and cook, stirring occasionally, until beginning to brown and liquid has evaporated, about 5 minutes. Add shallot and cook, stirring frequently, until beginning to soften, about 1 minute. Increase heat to high; add red wine and broth, scraping bottom of skillet with wooden spoon to loosen any browned bits. Simmer rapidly until liquid and mushrooms are reduced to 1 cup, about 6 minutes. Add vinegar, mustard, and any juices from resting steaks; cook until thickened, about 1 minute. Off heat, whisk in butter and thyme; season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.
Have never tried in a pan...might have to give it a try. (got some b-fly backstraps soaking in Zesty italian right now for grill tonight)
I cut the steaks fairly thick and use real high heat in the pan to get a good outside crust on them without cooking the inside to much. Then I put them in a 450-500 degree oven for about 5 minutes or so to finish them (rare, lean meat is most tender when it is rare). I also like to cook some white rice to have with the steaks and this sauce. Great combination. This week I'll be trying a horseradish crusted venison roast for the first time. It should be fantastic.
