Seared Venison Tenderloin in Peppercorn Sauce Recipe

Seared Venison Tenderloin in Peppercorn Sauce Recipe

Ingredients

• 2 chopped shallots
• 1 tablespoon, olive oil
• Salt, to taste
• 1 teaspoon, green peppercorns
• ½ cup, your favorite red wine
• ½ cup + 2 tablespoons, meat stock
• 1 teaspoon, sugar
• ½ tablespoon, melted butter
• ½ tablespoon, cornstarch

For the garnish

• 4 slices of Prosciutto di Parma ham
• 1 tablespoon, olive oil

For the meat

• 1 venison tenderloin, approx. 0.75 lbs.
• Salt and pepper, to taste
• 1 tablebspoon, olive oil

Directions

1. For the sauce: heat 1 tablespoon of olive oil in a medium-sized pan on high heat. Add the shallots and stir while they cook for about 1 minute, or until tender. Add salt and green peppercorns, cooking for another minute, before adding the red wine and half-cup of meat stock. Lower the temperature and simmer for around 3 minutes. Then mix the sugar with the melted butter, corn starch and remaining meat stock, add to the sauce and cook while stirring until the mixture thickens (approx. 2-3 minutes). Put sauce to one side, keeping it warm.
2. For the garnish: cook the prosciutto in a non-stick pan on medium heat until it darkens and turns crispy. Remove, cool and chop into small pieces before putting to one side.
3. For the meat: trim the venison tenderloin and season with salt and pepper. Heat up a large non-stick pan or skillet on high and sear the venison, turning until the meat is browned evenly. Cook for 8-10 minutes until meat is medium-well. Place in a serving platter, cover with your peppercorn wine sauce, garnish with the prosciutto pieces and let rest for a few minutes before serving alongside your choice of side.