Venison has been a fundamental part of the cuisine in many Latin American cultures, especially in regions where hunting is an ancestral tradition. This type of meat is valued for its intense flavor and low fat content, making it a healthy and delicious dish. In different Latin American countries, venison goes by various names, such as "ciervo" in Mexico and some areas of Central America, while in countries like Argentina and Chile it is commonly known as "venado" or "gamo". The preparation of venison steaks with green peppercorn sauce is an example of how to combine classic flavors with the nobility of this meat to create a sophisticated and nuanced dish.
This recipe has been inherited and adapted from European traditions, particularly from France, where game meat is often cooked with intense pepper sauces to enhance its flavor. In Latin America, the inclusion of native ingredients and local techniques has enriched this preparation, making it a bridge between culinary cultures that pays homage to the quality and character of venison.
How to Prepare Venison Steaks with Green Peppercorn Sauce
Ingredients: Venison Steaks, Garlic, Vegetable Oil, Salt and Pepper, Butter, Red Onion, Balsamic Vinegar, Red Wine, Beef Broth, Coarse Mustard, Green Peppercorns.
Steps:
Trim all visible fat from the steaks.
Combine the garlic and oil.
Pour over the steaks and marinate, refrigerated, overnight.
Season the steaks with salt and freshly ground black pepper.
Roast or grill for five to six minutes per side, depending on the grill's heat level.
Stop when the steak is still quite rare.
Reserve on a warm platter in a low-temperature oven until the sauce is ready.
Green peppercorn sauce: In a small saucepan, melt the butter in the oil over high heat until hot but not smoking.
Add onion and sauté, stirring, until tender, about 30 seconds.
Add vinegar and wine, and cook, scraping the bottom of the pan to dissolve the residue, until reduced by half, 2 to 3 minutes.
Add broth and mustard, and cook, stirring frequently, until reduced by half, 4 to 6 minutes.
Remove from heat, incorporate the peppercorns, and adjust seasoning.
Drizzle the sauce over the steaks.
Serve immediately.
