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Venison Tenderloin In Peppercorn Sauce Recipe | Gourmet Food Store

Venison Tenderloin In Peppercorn Sauce Recipe

Naturally tender venison tenderloin is loaded with flavor but light on the fat, which makes it a great candidate for a rich partner like this zesty Peppercorn sauce. The venison is simply seared to get that gorgeous brown crust, and then drizzled with the piquant sauce and topped with some crispy bacon for some added fat. Serve with roasted potatoes, vegetables or a salad and dinner is done!

Prep Time:
Cook Time:
Total Time:
Yield: 4

Venison Tenderloin In Peppercorn Sauce Recipe Instructions

For the sauce
  • 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

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

For the meat
  • 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

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