Venison with Green Pepper Sauce | Easy Creamy Recipe
In this recipe, lean and high-quality venison is served with a fragrant and flavorful sauce made with cooking cream, mustard, and pepper.
| Season | All the seasons |
| Ingredients | 8 |
| Ease of the | Easy |
| Ready in | 20 min |
Venison with Green Pepper is a tasty and flavorful main course that was very popular in the 1980s and is still a great choice today when you want an easy-to-make, original meat dish with a delicious creamy sauce. You’ll see—it will be impossible not to mop up the sauce with bread!
Venison with Green Pepper Sauce
In this recipe, a lean and high-quality cut of venison is paired with a fragrant and flavorful sauce made with cooking cream, mustard, and green pepper. Creamy green pepper venison is perfect after a light first course and served with a tasty side dish. For example, it goes wonderfully with roasted potatoes, but also with special mixed salads. Of course, don’t forget some bread or bruschetta on the table to enjoy every drop of the sauce—after all, mopping up the sauce never goes out of style!
How to Make Venison with Green Pepper
Even though this dish looks impressive and special, it is much easier to prepare than you might think. How do you make venison with green pepper? First, melt a little butter in a pan large enough to hold all the pieces of meat without overlapping. Lightly crush some green peppercorns and add them to the pan. Let the butter absorb the flavor, then add the venison fillets after gently flattening them.
Turn the meat on all sides to seal it well, then deglaze with brandy. Pour in the cream, add the mustard, and finish with more whole green peppercorns. Let it cook for a few more minutes, then add a pinch of salt and serve with the sauce. You can also add a few extra green peppercorns on top to give more color and flavor to the dish. Your venison with green pepper is ready to enjoy!
Cooking Tips and Variations
In this recipe, the meat is cooked to medium, but you can adjust the cooking time to your taste. If you like your meat rare, add the cream a little earlier so it has time to thicken without overcooking the meat.
If you prefer, you can use the same recipe for beef or pork fillet with green pepper. In this case, it’s important to pay attention to cooking times, because beef and especially pork need to be fully cooked.
While cooking the meat, you can deglaze the pan with white wine or another liqueur instead of brandy. Use what you have at home and choose based on the bottles you already have open.
Would you like to give the dish a pink color? Add one tablespoon of tomato paste to the pepper sauce. You’ll get a tasty and flavorful pink sauce.
Now it’s time to get cooking and bring this green pepper and cream fillet to the table. You’ll see—it’s absolutely delicious!
Ingredients
Ingredients
Method
- Melt the butter in a large non-stick pan, wide enough to comfortably hold all the pieces of meat without overlapping.
- Meanwhile, lightly crush some of the green peppercorns using the bottom of a glass.
- Add the pepper to the butter and let it infuse for a minute.”
- Gently press the meat fillets, then place them in the pan and sear them on all sides.”
- Deglaze with the brandy and let it evaporate.
- When the meat is almost cooked to your liking, add the cooking cream.
- Add the mustard and a handful of whole green peppercorns as well.
- Finish cooking the meat, turning it occasionally, and let the sauce thicken.
- Season the meat with salt to taste, then plate the green pepper fillet with its delicious sauce.
Here it is, ready to be served in all its goodness. Enjoy mopping up the sauce!
