Broken Arrow Ranch Venison “Au Poivre” with Roasted Pear, Butternut Squash, Criminis and a Black Pepper Jus


Yields: 4 servings


4 5-ounce portions of Broken Arrow Ranch venison,
seasoned with rough cracked pepper 2 pears, peeled, cored and simmered in simple syrup
and rosemary until fork tender
1 T sugar
1 T butter
1 butternut squash, split, cleaned and roasted in low-heated
oven with brown sugar and butter until soft
1 banana
1/2 white onion, julienne-style and sautéed in garlic oil
until caramelized
10 crimini mushrooms, quartered and sautéed in garlic oil
8 oz venison sauce, finished with cracked black pepper


  • Sear the venison in a hot sauté pan on both sides and finish in the oven until medium rare.
  • 1106 Fourteenth Street, Denver, CO, 80202