Venison Tenderloin In Peppercorn Sauce Recipe

Venison Tenderloin In Peppercorn Sauce Recipe

• 2 shallots chopped
• 1 tbsp. olive oil
• Salt to taste
• 1 tsp. green peppercorns
• ½ cup good red wine
• ½ cup meat stock + 2 tbsps.
• 1 tsp. sugar
• ½ tbsp. melted butter
• ½ tbsp. cornstarch

• 4 slices of Prosciutto di Parma ham
• 1 tbsp. olive oil

• 1 Venison tenderloin, approx. 0.75 lbs.
• Salt and pepper to taste
• 1 tbsp. olive oil

1. For the sauce: heat 1 tbsp. olive oil in a medium pan over high heat, and cook the shallots until tender, about 1 minute, stirring. Add Salt and green peppercorns and cook for another minute, then add the wine and the meat stock, lower the heat and simmer for 3 minutes. Mix the sugar with the melted butter, corn starch and 2 tbsp. meat stock, then add to the sauce and cook until it thickens, stirring, about 2 to 3 minutes Reserve warm.
2. For the garnish: cook the prosciutto in a non-stick pan on medium heat until it changes color and gets crispy. Take out, cool and chop in small pieces. Reserve.
3. For the meat: trim the venison, season with salt and pepper. Heat up a large non-stick skillet or pan on high and sear the venison, turning and rotating until it is evenly browned all over. Let it cook for 8 to 10 minutes until medium-well. Place in a serving platter, cover with the peppercorn wine sauce, sprinkle with the prosciutto pieces and let it rest for 2 to 3 minutes before serving