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

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