4 steaks venison, caribou or other wild game (ostrich, emu)

4 shallots, chopped

1 clove garlic, finely chopped

3 tablespoons (45 ml) butter

1/2 lb (250 g) mushrooms, sliced

1/2 cup (125 ml) whiskey

1 cup (250 ml) beef broth

1/3 cup (75 ml) 35% cream or 15% cooking cream

Salt and pepper

In a skillet, cook the steaks over high heat in a little butter, until cooked to your desired doneness. Keep warm.

Reduce the heat and in the same skillet, soften the shallots and garlic in the butter. Add the mushrooms and cook until they begin to brown.

Deglaze the skillet with the whiskey and reduce by half.

Add the broth and reduce by half. Add the cream and reduce for about 1 minute. Adjust the seasoning.

Drizzle the sauce over the meat. Serve with Cheddar Cheese Potatoes or Jerusalem Artichoke Gratin.

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