Pink Peppercorn & Bourbon Venison Medallions

Pink Peppercorn & Bourbon Venison Medallions

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Recipe by @foodmymuse

Pink Peppercorn & Bourbon Venison Medallions

Pink Peppercorn & Bourbon Venison Medallions Recipe

Meat type
Venison
Cooking time
11-30
Serves
2
Preparation time
10

I’m always looking to spice up my holiday entertaining, and venison is definitely one of my favorite proteins to use! It is so tender and flavorful. You don't really need to add much to it for it to shine. I love using Silver Fern Farms Venison because it is grass-fed and pasture-raised on New Zealand family farms. ~ @foodmymuse

 

Pink Peppercorn & Bourbon Venison Medallions

Pink Peppercorn & Bourbon Venison Medallions Recipe

Ingredients

  • 1 10oz package Silver Fern Farms Venison Medallions
  • Kosher salt, to taste
  • 1 Tbsp olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, finely minced
  • 1 ½ Tbsp pink peppercorns
  • 2 oz bourbon
  • ⅓ cup beef stock
  • 1 tsp Dijon mustard
  • ½ Tbsp soy sauce or tamari
  • ¼ cup heavy cream
  • 1 ½ Tbsp unsalted good butter

Pink Peppercorn & Bourbon Venison Medallions

Pink Peppercorn & Bourbon Venison Medallions Recipe

Method

Sprinkle kosher salt on both sides of the venison and let sit in the fridge for 1 to 2 hours. This will season the meat and draw out excess moisture, which will create a very nice crust.

Pat dry the excess moisture from the venison and, using a hair dryer or fan set on cool, dry the meat for 1 minute per side. This will remove even more moisture and result in a better crust. Then, sprinkle a bit more salt on the medallions.

Preheat a pan on high for 2 minutes. Add ½ tablespoon olive oil to the pan and sear the medallions for 2 to 3 minutes per side on medium-high heat until they reach 135° F (for medium rare) on an instant-read thermometer. Be careful not to overcook them — they are a very lean and tender protein that only needs about 2 to 3 minutes per side. Let them rest for 10 minutes.

In that same pan, add the remaining ½ tablespoon olive oil. Add the shallots, garlic, and pink peppercorns. Sauté for 2 to 3 minutes on medium heat.

Deglaze with the bourbon, then whisk in the beef stock, Dijon mustard, and soy sauce. Let the mixture come to a simmer until it reduces by half.

Add in cream and bring to a simmer. Turn the heat off and whisk in the butter to emulsify.

To serve, slice your venison and spoon your sauce directly on top.

Recipe source: @foodmymuse

Recommended Cut:

Silver Fern Farms
Venison Medallions

Extra lean and tender, our medallions truly showcase the delicate flavor of pasture-raised venison.

Each portion promises consistently delicious results.

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