Ingredients

• 8 venison medallions, 3 cm thick(tenderloin)
• 3 tbsp crushed black pepper
• 3 tbsp butter
• 2 chopped French shallots
• 80 ml cognac or brandy
• 250 ml 35% cream
• 125 ml veal stock
• 1 Salt to taste

Instructions

1. 1

   Press the crushed pepper onto both sides of the medallions.

2. 2

   Melt the butter over high heat and sear the medallions for 2-3 minutes per side.

3. 3

   Remove and keep warm.

4. 4

   Sauté the shallots for 1 minute in the same pan.

5. 5

   Deglaze with cognac (flambé if desired).

6. 6

   Add the veal stock and reduce by half.

7. 7

   Stir in the cream and let thicken for 3-4 minutes.

8. 8

   Spoon the sauce over the medallions and serve with roasted vegetables.