Best Venison Tenderloin With Madeira Green Peppercorn Sauce Recipes

VENISON TENDERLOIN WITH MADEIRA GREEN PEPPERCORN SAUCE

Steps:

• 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.
• Transfer skillet with venison to oven and roast until thermometer inserted diagonally 2 inches into center registers 115°F, 4 to 5 minutes. Transfer venison with tongs to a plate and let stand, loosely covered with foil, 5 minutes (temperature will rise to 125°F for medium-rare).
• While meat stands, add shallot to skillet (handle will be hot) and cook over moderate heat, stirring, until golden, about 2 minutes. Add Madeira and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by half, about 1 minute. Add demi-glace and boil, stirring, until sauce is slightly thickened, about 1 minute. Stir in peppercorns, butter, remaining 1/4 teaspoon salt, and any meat juices that have accumulated on plate, then remove from heat.
• Cut venison into 1/2-inch-thick slices and serve with sauce.

SCALLOPINE OF VENISON WITH MADEIRA

Steps:

• Marinate the venison in three tablespoons of the Madeira for at least one hour. During this time, soak the raisins in the remaining Madeira.
• A few minutes before serving, drain the venison and dry the slices on a paper towel. Drain the raisins, reserving the Madeira in which they had been soaking.
• Heat two tablespoons of the butter in a large skillet. Quickly saute the venison over high heat until lightly browned and remove to a warm platter. Lower heat, add the shallots and saute until they turn translucent. Stir in the raisins. Add the reserved Madeira and return the venison to the pan. Baste with the sauce.
• Remove the venison to individual plates. Whisk the remaining butter into the pan juices bit by bit to thicken the sauce. Do not allow the sauce to come to a boil. Pour the sauce over the venison, season it lightly with salt and pepper and serve.