VENISON "STEAK" AU POIVRE

By BobD

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

Details

Servings 4
Adapted from dartagnan.com

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