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Two pieces of seared meat with a dark, crispy crust served on a creamy mushroom and green peppercorn sauce, garnished with chopped parsley on a white plate.

Pan-Seared Venison Loin au Poivre

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Dry-brined Maui Nui venison loin pan-seared to perfection, paired with a rich but balanced sauce of cream, mustard, brined green peppercorns, and golden chanterelles. It’s elegant, earthy, and deeply satisfying.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 2
Course: Dinner, Main Course, Meat
Cuisine: French Inspired, Modern American
Ingredients Equipment Method Notes

Ingredients
  

Venison
  • 10-12 oz Maui Nui venison loin
  • Kosher salt to taste
  • 1 tablespoon Avocado oil
  • 1 tablespoon Butter
Green Peppercorn & Chanterelle Sauce
  • 1 cup Chanterelles cleaned and roughly torn
  • 1 Small shallot finely chopped
  • ¼ cup Brandy or cognac
  • 1 tablespoon Green peppercorns in brine drained
  • ½ cup Heavy cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Butter to finish
  • Kosher salt to taste

Equipment

  • Cast iron or stainless skillet
  • Mixing bowl
  • Wire Rack + Tray
  • Tongs
  • Whisk

Method
 

Dry Brine the Venison (Optional)
  1. Season the venison loin with kosher salt on all sides.
  2. Place on a wire rack over a tray in the fridge, uncovered, for at least 30 minutes or up to 3 days.
  3. Let come to room temp 1 hour before cooking.
Render & Sear the Venison
  1. Heat avocado oil over medium.
  2. Place venison fat-side down and render for 2–3 minutes, until golden and some fat releases.
  3. Flip to the bone side, cook for 1 minute.
  4. Increase to medium-high and sear the remaining sides for 2–3 minutes each. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
  5. Add butter, baste briefly, then rest the meat off heat. Keep that frying sound going so you don't lose temperature.
Build the Sauce
  1. Lower heat to medium. Add chanterelles, cook undisturbed for 2–3 minutes until browned.
  2. Add shallot and sauté until soft, about 2 minutes.
  3. Deglaze with brandy, scraping the pan, and reduce by half. You’ll know it’s ready when the strong astringent scent of alcohol is gone and you smell a hint of fruit instead.
  4. Stir in green peppercorns, then remove from heat.
Emulsify the Sauce
  1. In a bowl, whisk cream and Dijon until smooth.
  2. Slowly whisk in the warm mushroom-brandy mix to emulsify.
  3. Return sauce to pan and warm over low heat.
  4. Finish with butter and season with kosher salt to taste.
To Plate
  1. Slice venison against the grain.
  2. Spoon sauce over top.
  3. Finish with flaky salt and a few extra peppercorns if desired.

Notes

Storage: Keep the venison and sauce in separate airtight containers in the fridge for up to 2 days. Reheat the venison gently so it doesn't overcook past medium-rare, and warm the sauce slowly on the stove, whisking to bring it back together.

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