Vension Medallions with Green Peppercorns

• 1 to 1 1/2 pounds venison leg meat or fillet cut into 3 ounce medallions
• 2 tablespoons olive oil
• 1 tablespoon whole butter
• 3 tablespoons chopped shallots
• 1 to 2 tablespoons rinsed green peppercorns
• 1/4 cup brandy
• 1/4 cup red wine
• 1 cup game or beef stock
• 1/4 cup creme fraiche or sour cream
• Salt and freshly ground pepper to taste

1. The venison should be cut into medallions of 3 to 4 ounces, 1/2-inch thick and 3 inches across.
2. Have all ingredients at the ready as this is a very quickly cooked saute method and the venison will over cook very quickly.
3. Heat the olive oil and butter in a large heavy skillet over medium heat until hot and foaming.
4. Season the medallions with salt and pepper, and lay them in a single layer in the pan.
5. Depending on the size of your skillet, you may need to do this in 2 batches.
6. Char or sear quickly on each side for medium-rare.
7. Place the cooked venison on a warm platter and keep it warm while you make the pan sauce.
8. Add the chopped shallots to the hot pan and saute for 2 minutes.
9. Add half the green peppercorns and smash them quickly with the back of a spoon while sauteing with the shallots.
10. Carefully add the brandy and de-glaze the pan.
11. Observe caution when adding brandy to a hot pan and do this away from open flames to avoid flaming the brandy dangerously.
12. Cook the brandy over low heat for 1 minute before adding the wine.
13. Reduce the wine by half, add the stock, bring quickly to the boil and then swsirl in the cream for 1 minute.
14. Add the medallions back to the finished sauce along with the remaining psppercorns and re-heat for 1 minute.
15. Serve immediately.

fillet, olive oil, butter, shallots, rinsed green peppercorns, brandy, red wine, game, creme fraiche, salt

Taken from www.foodnetwork.com/recipes/vension-medallions-with-green-peppercorns-recipe.html (may not work)