Recipe - Venison Medallions With Green Peppercorns

1 One half pound Venison leg meat or fillet;
cut 3 ounce medallions
2 tablespoon Olive oil
1 tablespoon Whole butter
3 tablespoon Chopped shallots
1 tablespoon Rinsed green peppercorns ;
(to 2 tbspns)
One fourth cup Brandy
One fourth cup Red wine
1 cup Game or beef stock
One fourth cup Creme fraiche or sour cream
Salt; to taste
Freshlyground black pepper;
to taste

The venison should be cut into medallions of 3 to 4 ounces, 1/2inch thick
and 3 inches across. Have all ingredients at the ready as this is a very
quickly cooked saute method and the venison will over cook very quickly.
Heat the olive oil and butter in a large heavy skillet over medium heat
until hot and foaming. Season the medallions with salt and pepper, and lay
them in a single layer in the pan. Depending on the size of your skillet,
you may need to do this in 2 batches. Char or sear quickly on each side for
mediumrare. Place the cooked venison on a warm platter and keep it warm
while you make the pan sauce. Add the chopped shallots to the hot pan and
saute for 2 minutes. Add half the green peppercorns and smash them quickly
with the back of a spoon while sauteing with the shallots. Carefully add
the brandy and deglaze the pan. Observe caution when adding brandy to a
hot pan and do this away from open flames to avoid flaming the brandy
dangerously. Cook the brandy over low heat for 1 minute before adding the
wine. Reduce the wine by half, add the stock, bring quickly to the boil and
then swsirl in the cream for 1 minute. Add the medallions back to the
finished sauce along with the remaining psppercorns and reheat for 1
minute. Serve immediately. This recipe yields 4 to 6