Venison tenderloin with Madeira green peppercorn sauce from The Best of Gourmet 2005: A Year of Celebrations (20th Anniversary Edition) by Gourmet Magazine Editors

  • shallots
  • Madeira wine
  • green peppercorns in brine
  • store-cupboard ingredients
  • venison tenderloin
  • beef demiglace

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute veal demi-glace for beef demi-glace.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.