Venison Recipe
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.
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
Calories: 943kcal, Carbohydrates: 9g, Protein: 124g, Fat: 36g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 372mg, Sodium: 599mg, Potassium: 1858mg, Fiber: 2g, Sugar: 2g, Vitamin A: 743IU, Vitamin C: 2mg, Calcium: 92mg, Iron: 18mg
Nutrition information is automatically calculated, so should only be used as an approximation.