2cupsbeef or chicken stock, gluten free if desired
1tspvegetable oil or organic canola oil
41/2 inch thick venison steaks, about 5 oz each
salt and pepper to taste
In large saucepan, combine all sauce ingredients except butter. Bring to a boil, reduce heat to medium, and simmer until reduced to 3/4 cup, about 40 minutes.
Strain through fine-mesh sieve or cheesecloth and return to pot over low heat. Whisk in butter 1 tsp at a time. Taste and add salt or more honey if necessary. Cover and keep warm.
In large skillet, heat oil over medium-high heat. Season venison with salt and pepper and add to skillet. Cook for 2 minutes, then flip steaks and cook for 2 minutes more, or until desired doneness (140 F on a meat thermometer for medium-rare). Remove meat to cutting board that will catch its juices and let rest for 5 minutes.
Slice against the grain and transfer pieces to serving platter. Add juices from cutting board to sage and red wine sauce and drizzle over meat.
Per serving: 321 calories; 33 g protein; 11 g total fat (5 g sat. fat); 8 g total carbohydrates (4 g sugars, 0 g fiber); 240 mg sodium