Venison au Poivre

Posted on: by No Comments
Venison au Poivre
 
Author:

Serves: 2-4
Prep time:
Cook time:
Total time:

 
Venison au Poivre with Roasted Pears & Caramelized Brandy Pan Sauce, and Apple, Cranberry & Gorgonzola on Mixed Greens Salad with Pear Vinaigrette
Ingredients
  • 1 Backstrap of Venison, trimmed of all silver skin
  • 1 TB Worcestershire Sauce
  • Kosher Salt
  • Herb Rub*
  • Coarse Pepper
  • 1 large can of pear halves in heavy syrup
  • ½ cup Brandy
  • 4 TB unsalted butter

Instructions
  1. Adjust the racks of your oven so that the Venison can be placed in the lower 3rd. Preheat oven to 400°
  2. Rub the Worcestershire sauce all over the Venison and let sit a minute. Sprinkle with salt, then the herb rub. Crust meat with the pepper and let sit at room temperature for 5-10 minutes.
  3. Place a cast iron skillet on your stove top and turn heat up to high/medium high. When the pan is hot, add a little peanut or canola oil, no olive oil, then place the Venison in and sear for about 4 minutes. Turn the backstrap over and place in the oven for 7-10 minutes, depending on its size and desired doneness.
  4. Remove from the oven and place on a meat board or plate, where the juices can accumulate, and allow to rest, loosely covered with foil, while you make the pan sauce.
  5. Place a sieve over a measuring cup or bowl and drain the pears, reserving the syrup. Place the pear halves on a sheet pan or oven proof skillet, cut side down, and place in the oven. Put the skillet back on the stove top over medium heat. Pour in the brandy and deglaze the pan, scraping up all the fonds, (I use a Le Creuset spatula spoon, they won’t hurt the pan or melt…perfect!). Continuing to stir, add in the reserved syrup. Allow to reduce until the liquid has thickened. Whisk in the butter, a tablespoon at a time. Add any accumulated juices from the meat. Continue stirring until the sauce is thickened and a nice caramel brown. Remove from heat and pour into serving boat. Keep the skillet on the stove top. Remove the pears from the oven and toss into the skillet, just long enough to coat with the remaining sauce residue. Slice Venison and serve, with the pears and sauce, immediately!

Notes
*I always have herbs on hand, from my garden, that I have dried. For this I put Rosemary, Thyme, Sage, Mint and some Chili Flakes in my former coffee grinder, and pulsed them to a semi course powder.
Check out Elena’s blog at http://ewrightson.tumblr.com/

Venison Au Poivre PHOTO

Leave a Reply

Rate this recipe: