Venison tenderloin with brandy sauce

Recipe Categories : | Venison |

Ingredients :

• 1 lb venison tenderloins
• 1 cup all-purpose flour, for coating
• 1½ tspn butter
• 1½ tspn margarine
• 1½ tspn olive oil
• 2 tbsp brandy
• ¼ cup shallots, minced
• ½ tspn fresh or dried thyme
• ¼ cup chicken broth
• ¼ cup whipping cream
• 2 tspn green peppercorns
• 2 tspn lemon juice (optional)
• fresh thyme sprigs
• salt and pepper to taste

Preparation and Cooking Instructions

1. Trim and discard any fat or sliver membrane on tenderloins. Rinse meat and pat dry.
2. Cut across the grain into 4 equal pieces. Coat slices with flour, shaking off the excess.
3. In an 8" - 10" frying pan over high heat, melt butter in olive oil. When fat is hot, add meat and brown on each side, 4 to 6 minutes total (meat will be very rare; cook longer if you prefer rare or medium-rare).
4. Add brandy and set aflame (taking care not to cause a fire or other disaster). Shake pan until flame dies. Transfer meat to a small warm platter and keep warm.
5. Add shallots and thyme leaves to the pan. Reduce heat to medium high and stir often until shallots just begin to brown, about 2 minutes.
6. Add broth, cream, and peppercorns. Boil on high heat, stirring often, until reduced by half, about 2 minutes.
7. Drain any juices from meat into pan ~ taste sauce and add lemon juice to give a mild tang if desired.
8. Spoon sauce around meat, garnish platter with thyme sprigs, and serve with salt and pepper to taste.