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Venison Recipe ❤️ I am always looking to spice up my holiday entertaining, and Venison is definitely one of my favorite proteins to use, plus you don’t really need to add much to it for it to shine.
If you loved this recipe, check out my Herb Butter Roasted Chateaubriand!
Why You’ll Love Venison Recipe
This dish is a main character… It is so tender and flavorful! The pink peppercorn and the bourbon glaze add the best flavor, and enhances the recipe so much. They truly take the recipe to the next level. This dish is perfect for the holiday season or when you are hosting!
How To Prepare Venison Recipe
🧂 First, sprinkle salt on both sides of your venison, and brine in the fridge for 2 hours.
💧 Secondly, pat dry excess moisture and using your hair dryer or fan on cool, dry your steak for 1 minute per side. This will remove excess moisture and result in a better crust.
🌟 Then, sprinkle a bit more salt on top of your medallions.
🥘 Then, preheat a pan on high for 2 minutes. Add ½ tbsp of olive oil.
🔥 Sear your medallions for 2-3 minutes per side on medium high heat until they reach an internal temperature of 135F for medium rare. Then, let them rest for 10 minutes.
🧄 Then, on that same pan drizzle add remaining olive oil. Add shallots, garlic and pink peppercorns. Sauté for 2-3 minutes on medium heat.
❤️ Deglaze with the bourbon.
🥩 Then, 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.
🔪 Lastly, slice your venison, and spoon your sauce directly on top.
Substitutions and Variations
- You can use any other peppercorns instead of pink peppercorns.
- You can use any protein of your choice instead of venison.
Chef Nadia’s Tip
Using a blow dryer on cool to remove excess moisture works wonders.
Similar Recipes
Common Questions
Yes absolutely! You can use any protein of your choice.
Yes! You can use any peppercorns of your choice.
I got mine from Silver Fern Farms.
Venison Recipe
Ingredients
- 4 medallions of Venison, 2.5 oz each medallion @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 butter
- 2 oz bourbon
- Kosher salt, to taste
- 1 tbsp olive oil
Instructions
- First, sprinkle salt on both sides of your venison, and brine in the fridge for 2 hours.
- Secondly, pat dry excess moisture and using your hair dryer or fan on cool, dry your steak for 1 minute 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 minutes. Add ½ tbsp of olive oil.
- Sear your medallions for 2-3 minutes per side on medium high heat until they reach an internal temperature of 135F for medium rare. Then, let them rest for 10 minutes.
- On that same pan drizzle add remaining olive oil. Then, add shallots, garlic and pink peppercorns. Sauté for 2-3 minutes on medium heat.
- Deglaze with the bourbon.
- Then, 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.
- Lastly, slice your venison, and spoon your sauce directly on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
