Venison Au Poivre Recipe

Prep and season

Pat the venison loin dry with paper towels. Season evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Press the 2 tablespoons of cracked peppercorns onto all sides of the loin to form a coarse crust.

Sear

Heat 1 tablespoon neutral oil and 2 tablespoons unsalted butter in a large ovenproof skillet over medium-high heat until butter foams and starts to brown slightly. Add the venison and sear without moving for 2 minutes until deeply browned. Turn and sear the other sides for another 2 minutes total, spooning hot butter over the meat.

Finish

Transfer the skillet to a 400°F (200°C) oven and roast until an instant-read thermometer inserted into the center reads 125°F (52°C) for medium-rare, about 6–8 minutes depending on thickness. Remove the venison to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing. Reserve the skillet and pan juices for the sauce.

Sauté aromatics

Place the skillet used for the venison over medium heat. Add the minced shallot and cook, stirring, for 1–2 minutes until softened; add the minced garlic and cook 30 seconds more.

Flambé or deglaze with brandy

Carefully add 1 fl oz brandy to the hot pan to deglaze, scraping up browned bits. If comfortable and safe, tilt the pan slightly to flambé and let flames subside, or simply simmer for 30–45 seconds to reduce the alcohol.

Reduce stock

Add 1 cup beef or venison stock and 1 tablespoon crushed green peppercorns; bring to a simmer and reduce by about half, 4–6 minutes.

Finish sauce

Lower heat to medium-low and stir in 1/2 cup heavy cream and 1 tsp Dijon mustard. Simmer gently until the sauce coats the back of a spoon, about 2–3 minutes. Off heat, whisk in 1 tablespoon cold cubed butter to give shine and body. Taste and season with up to 1/2 tsp salt as needed. Keep warm while slicing venison.

Make batter

In a bowl whisk together 1 cup all-purpose flour and 1/2 tsp salt. In a separate bowl beat 2 eggs with 1/4 cup milk and 1/8 tsp freshly grated nutmeg. Combine wet into dry and stir until a thick, sticky batter forms. Let rest 10 minutes.

Cook spaetzle

Bring a large pot of salted water to a rolling boil. Using a spaetzle maker or a colander with large holes, press the batter through into the boiling water in small batches. The dumplings will sink then float; cook 1–2 minutes after they float. Remove with a slotted spoon into a bowl and transfer to a tray.

Crisp spaetzle

In a large skillet over medium-high heat, melt 2 tablespoons butter with 1 tablespoon neutral oil. Add the drained spaetzle in a single layer (work in batches if needed) and let cook undisturbed for 3–4 minutes until a golden crust forms. Toss and cook another 2–3 minutes to crisp additional sides. Keep warm.

Roast

Preheat oven to 425°F (220°C). Toss 1 lb halved Brussels sprouts with 2 tablespoons olive oil, 3/4 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 18–22 minutes, shaking the pan once midway, until deeply browned and crisp on edges.

Finish

If desired, after roasting finish in a hot skillet for 1–2 minutes cut-side down to increase crispness. Taste and adjust seasoning.

Slice the rested venison into 1/2-inch medallions on a slight bias. Spoon warm brandy peppercorn sauce onto plates, arrange 3–4 venison medallions over the sauce, and add a portion of crispy spaetzle and roasted Brussels sprouts alongside.

Garnish with chopped parsley and serve lemon wedges on the side if desired. Serve immediately so the meat stays warm and spaetzle and sprouts remain crisp.