Chef Chris Manning cooks up some venison tenderloin.
He tops it with a green peppercorn sauce that pairs well with the venison, but is also great with beef, pork or chicken.
Click on the picture to see how it goes together. The sauce recipe is below.
Green Peppercorn Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/cup diced Spanish onion
- 1 cup chopped fresh mushrooms
- 1 green onion, minced
- 1 clove garlic, minced
- 1 teaspoon green peppercorns (in a jar, brined)
- 3 ounces brandy
- 1/4 cup brown gravy
- 1 cup heavy cream
Add the first five ingredients to a 14-inch sauté pan on medium-high heat. Cook until onion begins to wilt.
Add the garlic and the peppercorns. Cook for just 30 seconds, then add the brandy and flambé.
Add the gravy and cream. Reduce the heat to low and simmer for 5 to 6 minutes.
Serve sauce with venison, beef, pork or poultry.
Sunday, March 9, 2014, Watertown, NY