Venison Steaks in Sweet-n-Sour Sauce

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 Ingredients:     

•  1 venison loin or large tenderloin (about 1 1/2 pounds), trimmed of fat (about 1 pound trimmed) and cut into 4 steaks
• 1 tsp olive oil
• 1 tsp chopped fresh thyme
• 2 Tbsp  Rub Höuse No. 23 Hungarian Steak Blend 
• 1 Tbsp ketchup
• 1 Tbsp currant jelly or seedless raspberry jam
• 2 tsp dark soy sauce
• 1/4 cup cold water
• 1 Tbsp peanut oil
• 1 Tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 Tbsp chopped shallot
• 2 Tbsp red wine vinegar
• 2 Tbsp hearty red wine
• 1 Tbsp unsalted butter 

Instructions: 

1. Using a meat pounder, pound the steaks gently until each is about 3/4 inch thick. Rub the steaks with the oil and sprinkle with the thyme and Rub Höuse No. 23 Hungarian Steak Blend. Arrange the steaks in a single layer on a plate, cover with plastic wrap, and refrigerate for at least 1 hour before cooking. (The venison can marinate for up to 8 hours.)
2. Mix the ketchup, jelly, soy sauce, and water together in a small bowl. Set aside.
3. When you are ready to cook the steaks, heat the oven to 160 degrees.
4. Heat the peanut oil and butter in a large heavy skillet until hot. Sprinkle the steaks with the salt and pepper, place them in the skillet, and sauté over medium-high heat for 2 to 2 1/2 minutes on each side for medium-rare. Transfer the steaks to an ovenproof plate (leaving the drippings in the pan) and keep warm in the oven while you make the sauce.
5. Add the shallot to the drippings and sauté for about 20 seconds. Add the vinegar and wine and cook until most of the liquid has evaporated, about 1 1/2 minutes. Add the jelly mixture and mix well, then stir in the butter. Boil for 10 seconds, and strain through a fine strainer.
6. Place a steak on each of four plates, coat the steaks with the sauce, and serve.