Venison Recipe
Serves 2
10 mins prep
25 mins cook
120 mins Inactive Prep Time
155 mins total
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.
0 servings
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.
