Vension Medallions with Green Peppercorns2012-12-26
- Yield : 4 to 6 servings
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
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- 1 to 1 1/2 pounds venison leg meat or fillet cut into 3 ounce medallions
- 2 tablespoons olive oil
- 1 tablespoon whole butter
- 3 tablespoons chopped shallots
- 1 to 2 tablespoons rinsed green peppercorns
- 1/4 cup brandy
- 1/4 cup red wine
- 1 cup game or beef stock
- 1/4 cup creme fraiche or sour cream
- Salt and freshly ground pepper to taste
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.