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Venison Au Poivre

 

2 lbs Tender Cut Venison Sliced thin

2 T Cracked Black Peppercorns

½ c Butter

 

½ c Brandy

½ c Sherry

2 T Dijon Mustard

1 T Crushed Green Peppercorns

1 c Brown Sauce

1 c Heavy Cream

 

Method:

Rub cracked peppercorns into meat, melt butter, sear meat and remove, Combine brandy and sherry, poor into pan, flambé, add mustard, green peppercorns, brown sauce and cream. Reduce, adjust flavor and consistency. Add meat back into sauce.

Keep meat med rare. Serve with egg noodles or soft polenta.

 

Visit venisoncache.com for more recipes and to order my books, "The Art Of Cooking Venison", "The Art of Barbecuing and Grilling Game" and the dvd, "The Art of Backyard Butchering". Cache Creek Enterprises, 38 Canyon View Drive, Missoula, Mt. 59802