Pan-Seared Venison Loin Au Poivre

• Season venison loin all over with kosher salt.
• Place on a wire rack set over a tray and refrigerate uncovered for at least 30 minutes and up to 3 days.
• Remove from fridge 1 hour before cooking to let come to room temperature.

• Heat avocado oil in a skillet over medium heat.
• Place Strip Loin fat-side down and render slowly, about 2–3 minutes, until golden and some fat has released. Flip and cook on the bone side for 1 minute.
• Increase heat to medium-high. Sear remaining two sides for 2–3 minutes per side, until well-browned.
• Add butter and baste briefly. Remove from pan and rest.

• Reduce heat to medium. Add chanterelles and sauté undisturbed for 2–3 minutes until browned.
• Add shallot and cook until soft, about 2 minutes.
• Deglaze with brandy, scraping up the fond. Let reduce by half.
• Stir in green peppercorns and remove from heat.

• In a mixing bowl, whisk heavy cream and Dijon until smooth.
• Slowly whisk in the warm pan mixture to emulsify.
• Return everything to the pan and gently warm through over low heat.
• Stir in butter to finish. Season with kosher salt to taste.

Slice venison against the grain. Spoon warm green peppercorn-chanterelle sauce over top. Finish with flaky salt and a few extra peppercorns if desired.