Saturday, October 15, 2016
D'Artagnan: Venison au Poivre
They started carrying venison medallions at my local grocery, and I've spent most of the time since I first spotted them trying to figure out what I would do with these expensive beauties if I bought them. I finally took a closer look at the package, and my dilemma was solved. A delicious recipe right on the back! Perfection! And everybody loves a delicious peppered steak, right? These definitely lived up to expectations, and the venison wasn't even gamey. It was just perfectly fantastic.
Venison au Poivre
Adapted from D'Artagnan Foods
1 (14-ounce) package venison medallions (4 medallions total)
Salt and cracked black pepper to taste
1 tablespoon duck fat or vegetable oil
3 ounces Armagnac or brandy
1 (7-ounce) container duck and veal demi-glace
4 ounces heavy cream
Preheat oven to 425°F.
Season venison medallions on both sides with salt and cracked black peppercorns. Heat duck fat in an oven-proof skillet over high heat. Sear medallions until brown and crusted on both sides. Put skillet into oven, cook for 2 minutes until medium rare. Remove medallions from skillet and reserve.
Over medium heat, add Armagnac or brandy (watch for flames), add demi-glace and reduce by half. Add peppercorns, heavy cream, and cook until sauce is thick enough to coat the back of a spoon. Season to taste with salt. Remove skillet from heat, add steaks and any drippings.
Makes 4 servings