Vension Medallions with Green Peppercorns

1. 1

   The venison should be cut into medallions of 3 to 4 ounces, 1/2-inch thick and 3 inches across.

2. 2

   Have all ingredients at the ready as this is a very quickly cooked saute method and the venison will over cook very quickly.

3. 3

   Heat the olive oil and butter in a large heavy skillet over medium heat until hot and foaming.

4. 4

   Season the medallions with salt and pepper, and lay them in a single layer in the pan.

5. 5

   Depending on the size of your skillet, you may need to do this in 2 batches.

6. 6

   Char or sear quickly on each side for medium-rare.

7. 7

   Place the cooked venison on a warm platter and keep it warm while you make the pan sauce.

8. 8

   Add the chopped shallots to the hot pan and saute for 2 minutes.

9. 9

   Add half the green peppercorns and smash them quickly with the back of a spoon while sauteing with the shallots.

10. 10

    Carefully add the brandy and de-glaze the pan.

11. 11

    Observe caution when adding brandy to a hot pan and do this away from open flames to avoid flaming the brandy dangerously.

12. 12

    Cook the brandy over low heat for 1 minute before adding the wine.

13. 13

    Reduce the wine by half, add the stock, bring quickly to the boil and then swsirl in the cream for 1 minute.

14. 14

    Add the medallions back to the finished sauce along with the remaining psppercorns and re-heat for 1 minute.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.