Venison Medallions with Black Pepper Pan Sauce

INGREDIENTS:

• 1 package Force of Nature Venison Medallion (2 steaks)
• 2 shallots (diced)
• 1  stick of cold grass fed unsalted butter (we love Lewis Road Creamery)
• ⅔ Cup beef bone broth (we love Kettle & Fire or FOND bone broth)
• Kosher Salt to taste
• Fresh cracked black pepper to taste 

PREPARATION:

1. Using medium heat, heat up ⅓ of the grass fed butter in a large skillet.  
2. When the butter is hot, sear all sides of the Venison medallion until the internal temperature reaches 145 degrees.
3. Remove the venison medallion from the skillet and let rest for 10 minutes.
4. Increase the heat of the pan and add another ⅓ of the grass fed butter to the skillet.
5. When the butter is hot, add in the sliced shallots and cook until fragrant and translucent.
6. Add in the Beef bone broth to deglaze the pan and with a wooden spoon, scrape up the bits on the bottom of the skillet.
7. Add in the remaining ⅓ of the cold stick of unsalted grass fed butter to the skillet.
8. Season the sauce with a generous amount of freshly cracked pepper.
9. Reduce the heat and stir until the sauce turns into a gravy like consistency.
10. Slice up the venison medallion and top with the black pepper pan sauce.
11. Sprinkle some finishing salt over the top of the meat and sauce.
12. Enjoy!