Venison Tomahawk Steaks with Bordelaise Sauce

Directions

• Tomahawk Steaks
• Season the tops and bottoms (flat sides) of steaks with salt and pepper.
• Make a seasoning mixture made from equal parts coarse salt, coarse pepper, dehydrated onion, dehydrated garlic, and dry parsley. Gently roll the edges of the steaks in the seasoning mixture.
• Heat a Tablespoon of olive oil in a cast iron skillet. Gently sear the outer edges of the steaks to form a crust.
• Wipe pan clean with paper towel. Add some more olive oil, and lay the steaks down flat.
• After 1 minute, turn steaks and baste with garlic herb butter. Continue turning and basting every 1 minute, until the internal temperature reaches 130 degrees Fahrenheit (for medium-rare) or 140 (for medium).
• Remove steaks from heat and let them rest for 5-10 minutes.
• Serve by spooning some Bordelaise over top of the steaks, and garnish with fresh parsley.
• Garlic Herb Butter
• Melt butter in small saucepan.
• Add the garlic, thyme sprigs, and fresh parsley. Keep warm on very low heat until ready to use.
• Bordelaise Sauce
• Melt butter in saucepan. Add shallots and a pinch of Kosher salt. Saute onions on low heat until caramelized, stirring occasionally (15-20 minutes). Be careful not to burn them.
• Stir in red wine. Simmer on low heat until wine is mostly reduced.
• Add beef stock. Simmer on low until reduced by at least half (20-30 minutes).
• Strain mixture through fine mesh strainer, keeping the liquid and discarding the solids.
• Optionally, season with salt and pepper to taste.