Entrée: France – Médaillons de Chevreuil au Poivre (Venison Medallions with Pepper)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

Venison steaks, about 1 lb total (454 g total)
Coarsely cracked black peppercorns
Sea salt
2 tbsp (30 g) butter
2 tbsp (30 ml) neutral oil (vegetable or grapeseed)
1 / 4 cup (60 ml) cognac or brandy
1 cup (240 ml) beef or game stock
1 / 2 cup (120 ml) heavy cream
1 shallot, finely chopped
1 tbsp (15 g) Dijon mustard (optional)

Instructions

1. Season steaks lightly with salt and press cracked peppercorns onto both sides to form a crust.
2. Heat oil and a knob of butter in a heavy skillet over high heat; sear steaks 2–3 minutes per side for medium-rare, then rest on a warm plate.
3. Reduce heat to medium, add minced shallot and cook until soft; carefully deglaze with cognac and flambé if desired.
4. Add stock and reduce by half, then stir in cream and a little Dijon mustard; simmer until sauce thickens.
5. Return steaks to the pan to warm briefly, spoon sauce over, and serve immediately.