Herb, Wine and Peppercorn Marinated Venison Appetizer with Sweet Mustard Sauce

The marinade will add flavor to well-trimmed venison. For tougher cuts, lightly pound chunks of meat with a mallet to make them more tender before cooking. As with any venison, the longer you cook it past medium-rare, the tougher it will be. The sweet mustard sauce is quick and delicious.

Herb, Wine and Peppercorn Marinated Venison Medallions with Sweet Mustard Sauce

Servings: 4 to 6 appetizer servings


  • 1 pound venison trimmed of all silver skin and gristle
  • salt and pepper
  • 1/4 cup dry red wine
  • 2 cloves garlic minced
  • 2 tablespoons fresh herbs - rosemary oregano, basil, sage or whatever looks good
  • 2 tablespoons peppercorns crushed
  • 4 tablespoons olive oil

Sweet Mustard Sauce

  • 1/2 cup Dijon mustard
  • 1/2 cup red currant jelly
  • 1 lemon juice only
  • 1 tablespoon chopped sage


  • Combine sweet mustard sauce ingredients in a bowl and set aside.
  • Season meat liberally with salt and pepper. In a bowl, whisk together red wine, lemon juice, garlic, herbs and peppercorns. While whisking, add 2 tablespoons of the olive oil in a thin stream to emulsify marinade. Marinate for at least 2 hours, up to 12 hours. Longer time in the marinade will enhance the flavor.
  • Remove meat from marinade, pat dry and re-season with additional salt and pepper. Heat remaining 2 tablespoons oil in a large skillet, or cook on a well-oiled grill over medium-high heat, and brown meat evenly on all sides to desired doneness, which, for me, is medium-rare, or about 130 degrees in the center of the meat. Remove meat from heat, and let it rest a few minutes before slicing into medallions across the grain. Arrange on a plate, and serve with sauce on the side for dipping.

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