[bowjunkie]

Here's a few that are excellent to try;

Venison Steak Diane

Use steaks from the loin or sirloin tip.

3 tablespoons butter
1/4 cup chopped onion
3/4 cup beef broth or venison stock if you make your own or want to.
2 tablespoons red wine
1/4 teaspoon sugar
1 tablespoon fresh ground black pepper
4 venison steaks about 1 inch thick 6-8 ounces each
3 tablespoons butter (this is in addition to the 3 you need above)
1/4 cup brandy

Melt 3 tablespoons butter in medium saucepan over medium heat. Add onion. Cook and stir until golden. Stir in broth, wine and sugar. Cook until reduced by half.

Place pepper on waxed paper and coat venison on both sides pressing the pepper into the meat.

Melt 3 tablespoons butter in medium skillet over medium heat. Add steaks, cook to desired doneness, medium is preferred, turning once. Transfer steaks to heated platter, set to side and keep warm.

Remove skillet from heat and let cool slightly. Add Brandy and heat gently over LOW heat. Remove from heat and using a long wooden match ignite the Brandy and let stand until the flame dies.
Add onion and butter mixture to brandy. Heat to boiling, stirring constantly. Pour sauce over steaks and serve.