Peppercorn Encrusted Fallow Deer with Dijon Sage Cream Sauce
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Wine Pairing: a natural pairing for this recipe would be an earthy cabernet with hints of peppercorn. However, since a buttery chardonnay is used as an ingredient in this recipe, it creates a bridge for the same chardonnay as a perfect pairing to the dish as well. It is a matter of personal preference and finding the balance that will enhance the complimenting flavors.
A note from the Chef:
I developed this recipe for wildlife artist, John Banovich’s art reception at the Dallas Safari Club Convention January 2009. Hit was a huge hit with his guests and it is still going strong for new audiences. It is my twist and a loose variation of the classic French, Steak au Poivre recipe. The fact that I use fallow deer, makes it outstanding.
Ingredients
4, 10 oz medallion portions of Fallow deer tenderloin or back strap,
cleaned and trimmed completely free of all fat and silver sinew
½ cup cracked or crushed black pepper corns
1 + 3 TBSP Extra Virgin Olive Oil, of good quality
2 Tbsp. Fresh shallot minced
1 tsp. Fresh sage, finely minced
½ cup chardonnay wine
1/2 cup chicken stock (salt free)
1 + 2 tbsp Dijon mustard
¾ cup heavy cream
2 tsp. Fresh Italian Flat leaf parsley, minced
Sea salt or Kosher
Method
Season the meat with salt. Apply a thin layer of Dijon mustard to one side of each fallow deer portion. Place peppercorns onto a plate. Press the peppercorns onto the mustard side of the meat until they stick. Set aside. (this step is optional)
Heat 3 tbsp oil in a large sauté pan over Medium high heat. When oil is hot, but not smoking, place deer meat into pan. You should hear a nice sizzle when the meat goes into the pan. Sear each side and cook until rare or medium rare. Remove the meat from the pan, lightly tent with foil and set aside. Do not remove the pan drippings. Return the pan to heat and add the shallots and sauté for about 1 minute. Add a touch of oil if necessary to pan. Add the sage and sauté quickly. Add the Chardonnay. When the wine is reduced by half, add the remaining Dijon mustard and chicken stock, reduce and add the whipping cream. Reduce until desired thickness. Add the parsley at the last, sauté quickly and remove from heat. Serve over the fallow deer medallions.
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