Venison Medallions With Green Peppercorns
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mike03 | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Venison leg meat or fillet |
| cut 3 oz medallions | ||
| 2 | T | Olive oil |
| 1 | T | Whole butter |
| 3 | T | Chopped shallots |
| 1 | T | Rinsed green peppercorns – |
| to 2 tbspns | ||
| 1/4 | c | Brandy |
| 1/4 | c | Red wine |
| 1 | c | Game or beef stock |
| 1/4 | c | Creme fraiche or sour cream |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
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. Recipe Source: MICHAELS 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-12-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 128
Calories From Fat: 85
Total Fat: 9.6g
Cholesterol: 7.6mg
Sodium: 75.5mg
Potassium: 38.8mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g