Adding this creamy, delicious sauce into your dinner prep is an easy way to add some flavor to a venison steak that’s different than your usual salt and pepper. Bonus is that it doesn’t take many ingredients or much time to make. Here’s what you’ll need.

Ingredients

• 1 pound of venison steaks (we did four small steaks)

• 1 1/2 tsp. kosher salt, plus more

• 1/4 tsp. black pepper, plus more

• 2 tbsp. oil, divided

• 2 tbsp. cold unsalted butter

• 6 cloves garlic, 2 smashed, 4 finely chopped

• 1/4 c. bourbon (we recommend Droptine Spirits)

• 1/2 c. low-sodium chicken broth

• 1/4 c. heavy cream

Directions

Preheat oven to 350 degrees. Season steaks with salt and pepper. Place steaks into a cast iron skillet with 1 tbsp. of oil. Turn burner to medium-high and sear one side for 1-2 minutes. Add butter and crushed garlic to the skillet and spoon over steaks. Turn the steaks over and sear the other sides, continuing to spoon the butter and garlic mixture over steaks for another 1-2 minutes. Place the skillet in the oven and cook until medium rare (or whatever you prefer). Once done cooking, transfer remaining butter and garlic into a heatproof container. Place steaks on a separate plate or container. In the same skillet over medium heat, cook chopped garlic and remaining 1 tablespoon oil, stirring, until fragrant and just starting to turn golden, 30 seconds to 1 minute. Add bourbon and cook, stirring and scraping up any browned bits from bottom of pan, until liquid is reduced by half, 1 to 2 minutes. Add broth, cream, and reserved crushed garlic and continue to cook, stirring frequently, until reduced and sauce coats the back of a spoon in a thin, even layer, 5 to 8 minutes; season with salt, if needed. Remove from heat and keep warm. Top steaks with sauce and enjoy!

Recipe inspiration courtesy of Delish.