Recipes Included On This Page Brandy Peppercorn Crusted Venison Loin Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Brandy Peppercorn Crusted Venison Loin Recipe By : Outdoor Life - Chef Walter Bundy Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce clarified butter or vegetable oil 4 cleaned and trimmed venison loins (cut into 7-ounce portions) Kosher salt Ground brandy peppercorns* *(whole peppercorns that have been soaked in brandy overnight and heated in a pan to burn off the alcohol) Heat a non-stick sauté pan over medium high heat. Season the venison loins with salt and ground brandy peppercorns. Ladle the butter or oil in the pan. Place the seasoned venison in the pan and sear until a brown exterior is achieved. Turn the venison in the pan until all sides are brown. Drain the excess oil and place in a 350F oven. For a recommended temperature of medium rare this should take approximately 5 minutes. Leave in the oven longer for more well done. Keep warm and let the venison rest for 5 minutes before slicing. Contributed to the FareShare Gazette by Art; 21 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.

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