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Ingredients
- 4 SERVINGS
- • 4 Venison Medallions
- • Salt and cracked black pepper to taste
- • 1 tablespoon duck fat (or vegetable oil)
- • 3 oz. Armagnac or Brandy
- • 6.5 oz D’Artagnan Demi-Glaze (optional)
- • 3 oz. heavy cream
Preparation
Step 1
1. Pre-heat oven to 425 degrees F.
2. Season Medallions on both sides with salt and cracked black peppercorns
3. Heat duck fat in oven-proof skillet over high heat
4. Sear Medallions until brown and crusted on both sides. Put skillet into oven, cook for 2 minutes until medium-rare
5. Remove Medallions from skillet and reserve
6. Over medium-high heat, add Brandy or Armagnac (watch for the flames), add demi-glace and reduce by half
7. Add peppercorns, heavy cream and cook until sauce is thick enough to coat the back of a spoon
8. Season to taste with salt. Remove skillet from heat, add steaks and any drippings
9. Serve with French fries or your favorite potato recipe