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1
The venison should be cut into medallions of 3 to 4 ounces, 1/2-inch thick and 3 inches across.
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2
Have all ingredients at the ready as this is a very quickly cooked saute method and the venison will over cook very quickly.
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3
Heat the olive oil and butter in a large heavy skillet over medium heat until hot and foaming.
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4
Season the medallions with salt and pepper, and lay them in a single layer in the pan.
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5
Depending on the size of your skillet, you may need to do this in 2 batches.
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6
Char or sear quickly on each side for medium-rare.
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7
Place the cooked venison on a warm platter and keep it warm while you make the pan sauce.
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8
Add the chopped shallots to the hot pan and saute for 2 minutes.
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9
Add half the green peppercorns and smash them quickly with the back of a spoon while sauteing with the shallots.
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10
Carefully add the brandy and de-glaze the pan.
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11
Observe caution when adding brandy to a hot pan and do this away from open flames to avoid flaming the brandy dangerously.
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12
Cook the brandy over low heat for 1 minute before adding the wine.
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13
Reduce the wine by half, add the stock, bring quickly to the boil and then swsirl in the cream for 1 minute.
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14
Add the medallions back to the finished sauce along with the remaining psppercorns and re-heat for 1 minute.
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15
Serve immediately.
