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
Method
Dry Age the Venison (Optional)
- Season the venison loin with kosher salt on all sides.
- Place on a wire rack over a tray in the fridge, uncovered, for at least 30 minutes or up to 3 days.
- Let come to room temp 1 hour before cooking.
Render & Sear the Venison
- Heat avocado oil over medium.
- Place venison fat-side down and render for 2–3 minutes, until golden and some fat releases.
- Flip to the bone side, cook for 1 minute.
- Increase to medium-high and sear the remaining sides for 2–3 minutes each.
- Add butter, baste briefly, then rest the meat off heat.
Build the Sauce
- Lower heat to medium. Add chanterelles, cook undisturbed for 2–3 minutes until browned.
- Add shallot and sauté until soft, about 2 minutes.
- Deglaze with brandy, scraping the pan, and reduce by half.
- Stir in green peppercorns, then remove from heat.
Emulsify the Sauce
- In a bowl, whisk cream and Dijon until smooth.
- Slowly whisk in the warm mushroom-brandy mix to emulsify.
- Return sauce to pan and warm over low heat.
- Finish with butter and season with kosher salt to taste.
To Plate
- Slice venison against the grain.
- Spoon sauce over top.
- Finish with flaky salt and a few extra peppercorns if desired.