Originally Posted by patrickBOOTH
Holy hell, that sounds amazing, but awfully complicated. Can I use a venison dog bone?
Are you looking to make sauce poivrade or sauce au poivre. They sound the same, but the first is a very complicated sauce for game meats and the second is simple for steak. For the latter, which is what you probably want, you take the pan in which you made the well peppered steak, you deglaze it with cognac, flame, then add reduced veal stock and cream and cook until it thickens, then pour over your meat. For the former, well, you kind of have to do it the long way, and not dog bones, those are generally smoked.