Venison Steaks with Mushroom Cream Sauce

I broil my steaks after bringing them to room temp.

This cut was from the deer "backstrap"  

Salt pepper and a pat of butter and then under the broiler

to your liking.  Mine is medium rare

Saute sliced mushrooms in a little butter and olive oil.

Do not season until the mushrooms start to caramelize and

then add salt pepper and garlic powder to taste.  You 

can toss in some fresh herbs if you have any. Then I 

hit the mixture with smoked paprika and a splash

of cream. 

Serve with the venison steak!