VENISON WITH GREEN PEPPERCORNS
Courtesy of Chef Tony Guiaseppi
Yield - 4 Servings
4 pc. Venison Loins, Butterflied, 6 oz. Each
1 oz. Chef Depot Wild Game Seasonings
4 oz. Onion, small dice
2 T. Green Peppercorns
2 oz. Bourbon Whiskey
1 pc. Shallot, small dice
2 oz. Olive Oil
2 oz. Cabernet Sauvignon
1 t. Thyme, chopped
1 t. Parsley, chopped
2 oz. Heavy Cream
1/2 oz. Chef Depot Wild Game Seasonings
Salt & Pepper, As Needed
Soak the Green Peppercorns in the bourbon whiskey for a few minutes. Season venison with Chef Depot Wild Game Seasonings and salt and pepper. Heat a sauté� pan over high heat, add olive oil and venison, cook until well browned, flip over and repeat. Remove venison from pan and reserve,
add onions and shallots, cook until transparent, add Herb�s, wine, peppercorns with bourbon and let reduce. Finish the sauce with heavy cream, taste and add seasonings. Return venison to sauce and cook to desired doneness. We like ours medium - rare,
130 degree�s F., we use a instant thermometer to accurately check the temperature.
(see �Special Products� section) serve with sauce.
Chef�s Note: Our Jaccard Tenderizers are the best way to make your meat more tender. They are also perfect for marinating!All of our ingredients are weighed on a Stainless Steel Scale. It is required for accurate burger and steak portioning and sausage recipes.
Professional Cooking Supplies - High Quality & Low Prices!
Recipe by Chef Hans
Yields- 1 loaf pan
1 lb. Ground Venison
1 lb. Ground Pork
½ C. Diced Onion
2 pc. Garlic Cloves, minced
1 C. Bread Crumbs
½ tsp. Dried Thyme
1 tsp. Worsteshire sauce
4 Tbsp. Catsup
1 tsp. Cajun Seasonings
2 lg. Eggs
Salt & Pepper, to taste
Combine all ingredients in a large mixing bowl and stir together. Cook a small amount in a frying pan and taste it, adjust seasonings.
Place mixture in a loaf pan and pack it in about an inch from the top. Use two pans, if needed. Bake at 375 f. for 1 hour,
or until the meat passes 165 f., use a pocket thermometer to check the internal temp.
Chef�s Note: It�s a good idea to use an oven thermometer to check your oven is reaching the correct temperature.
It is estimated that over 80% of the ovens in use today are off temperature 20-50 degrees! Our dried minced onion and garlic saves time
and it�s always in the cabinet!
I like to remove the meatloaf from the oven, let it cool in the juices at least an hour, then make a quick mushroom sauce
to serve with it. Mashed potatoes and vegetables will complete the meal.
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