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Pink Peppercorn & Bourbon Venison…I am always looking to spice up my holiday entertaining, and Venison is definitely one of my favorite proteins to use! It is so tender and flavorful. You don’t really need to add much to it for it to shine.

Pink Peppercorn & Bourbon Venison

By Nadia Aidi
Pink Peppercorn & Bourbon Venison…I am always looking to spice up my holiday entertaining, and Venison is definitely one of my favorite proteins to use! It is so tender and flavorful. You don’t really need to add much to it for it to shine.

Ingredients 

  • 4-2.5 oz medallions of Venison, @SilverFernFarms
  • 1.5 tbsp pink peppercorn
  • 1 garlic clove, finely minced
  • 1 shallot, finely chopped
  • 1 tsp dijon mustard
  • 1/3 cup beef stock
  • 1/2 tbsp tamari or soy sauce
  • 1/4 cup heavy cream
  • 1.5 tbsp unsalted good butter
  • 2 oz bourbon
  • Kosher salt
  • 1 tbsp of olive oil

Directions 

  • Sprinkle salt on both sides of your venison, and brine in the fridge for 2 hours
  • Pat dry excess moisture and using your hair dryer or fan on cool, dry your steak for 1 min per side. This will remove excess moisture and result in a better crust
  • Sprinkle a bit more salt on top of your medallions
  • Preheat a pan on high for 2 min. Add ½ tbsp of olive oil
  • Sear your medallions for 2-3 min per side on medium high heat until they reach an internal temperature of 135F for medium rare. Let them rest for 10 min
  • On that same pan drizzle add remaining olive oil. Add your shallots, garlic and pink peppercorn. Sautee for 2-3 min on medium heat
  • Deglaze with the bourbon
  • Add in the beef stock, dijon mustard and soy sauce. Reduce by half
  • Add in cream and bring to a simmer. Turn heat off. Add in your cold butter and whisk it until it is emulsified
  • Slice your venison, and spoon your sauce directly on top
  • This recipe yields 2 servings. It takes 2 hours of inactive prep time, 10 min active prep time and 25 min cook time

Nutrition information is automatically calculated, so should only be used as an approximation.

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