This is one of many dishes Chef Albert made during the filming of our premium content not to long ago, in fact we filmed over 20 recipes that you can watch tutorials on at Outdoor Solutions | From Field to Table. This is one I would put in the fast and easy category but definitely not lacking on flavor. Chef Albert used a tender cut (top round) sliced into medallions and sautéed.
Greg
Ingredients:
Venison Au Poivre (Pepper Steak)
-
- 2 lbs Tender Cut Venison Sliced thin
- 2 T Cracked Black Peppercorns
- ½ c Butter
- ½ c Brandy
- ½ c Sherry
- 2 T Dijon Mustard
- 1 T Crushed Green Peppercorns
- 1 c Brown Sauce
- 1 c Heavy Cream
Method:
Rub cracked peppercorns into meat, melt butter, sear meat and remove, Combine brandy and sherry, poor into pan, flambé, add mustard, green peppercorns, brown sauce and cream. Reduce, adjust flavor and consistency. Add meat back into sauce.
Keep meat med rare. Serve with egg noodles or soft polenta.
