Venison Tenderloin with Madeira Green Peppercorn Sauce

Venison Tenderloin with Madeira Green Peppercorn Sauce
Photo by Anna Williams


  • 1/3 cup beef or veal demi-glace
  • ¼ cup shallot
  • 1 teaspoon unsalted butter
  • ½ teaspoon coarsely ground black pepper
  • 1 teaspoon green peppercorns in brine
  • 1 ½ tablespoons vegetable or olive oil
  • 1 instant-read thermometer
  • + 4 more ingredients
    • 1 1/2-lb piece venison tenderloin (1 1/2 inches in diameter), trimmed
    • ½ teaspoon salt
    • parsnip crisps
    • ¼ cup Madeira wine

Put oven rack in middle position and preheat oven to 425°F. Pat venison dry and sprinkle with black pepper and 1/4 teaspoon salt. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just smoking, then brown venison on all sides (except ends), about 3 minutes total. Tran...

View full recipe at Epicurious


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