Recipe courtesy of Michael Lomonaco
Vension Medallions with Green Peppercorns
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 238
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 22
- Cholesterol
- 69
- Sodium
- 413
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
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
Directions
- 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.