Venison Medallions With Green Peppercorns

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Venison leg meat or fillet - cut 3 oz medallions
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Whole butter
3 tablespoons	45ml	Chopped shallots
1 tablespoon	15ml	Rinsed green peppercorns - (to 2 tbspns)
1/4 cup	59ml	Brandy
1/4 cup	59ml	Red wine
1 cup	237ml	Game or beef stock
1/4 cup	59ml	Creme fraiche or sour cream
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

The venison should be cut into medallions of 3 to 4 ounces, 1/2-inch thick and 3 inches across. Have all ingredients at the ready as this is a very quickly cooked saute method and the venison will over cook very quickly.

Heat the olive oil and butter in a large heavy skillet over medium heat until hot and foaming. Season the medallions with salt and pepper, and lay them in a single layer in the pan. Depending on the size of your skillet, you may need to do this in 2 batches. Char or sear quickly on each side for medium-rare.

Place the cooked venison on a warm platter and keep it warm while you make the pan sauce. Add the chopped shallots to the hot pan and saute for 2 minutes. Add half the green peppercorns and smash them quickly with the back of a spoon while sauteing with the shallots. Carefully add the brandy and de-glaze the pan. Observe caution when adding brandy to a hot pan and do this away from open flames to avoid flaming the brandy dangerously. Cook the brandy over low heat for 1 minute before adding the wine. Reduce the wine by half, add the stock, bring quickly to the boil and then swsirl in the cream for 1 minute. Add the medallions back to the finished sauce along with the remaining psppercorns and re-heat for 1 minute. Serve immediately.

This recipe yields 4 to 6 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B37 broadcast 01-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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