INGREDIENTS

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: 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
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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