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HomeRecipesMain DishesVenison Tenderloin Adobo Style Au Poivre by Brandon Ramiscal of Humble Market Kitchen 

Venison Tenderloin Adobo Style Au Poivre by Brandon Ramiscal of Humble Market Kitchen 

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Venison Tenderloin Adobo Style Au Poivre by Brandon Ramiscal

Brandon James Ramiscal was born and raised in Wailuku Maui, he attended Baldwin High School then went on to graduate from UH Maui College in culinary arts in 2019. Today Brandon works at Humble Market Kitchin in Wailea with one of his idols Chef Matt Dela Cruz.
Brandon learned how to cook from his mother and says whatever she cooks is his favorite dish, especially adobo. He also credits his love of culinary arts to his many teachers from Baldwin and UH Maui College.
He tells me at the end of a long day at the restaurant when he gets home his comfort food is saimin with vienna sausage. Brandon shares his recipe for Venison Tenderloin Adobo Style Au Poivre. Brandon says for this dish, my inspiration is a take on a classic French sauce. Layering all the flavors and focusing on technique while adding Filipino touches. 
Posted By: As Seen On OC16
Prep Time 0 minutes
Cook Time 0 minutes
0 minutes
Course Main Course
Cuisine American, Filipino
Servings 2 Serves
Calories 624 kcal


  • 8 oz. Venison Backstrap / Tenderloin  
  • 1 Tbs Coarse Ground Black Peppercorn  
  • 4 Cloves  Garlic
  • 1 tsp. Green Peppercorn  
  • 4 oz. Brandy  
  • 2 oz. Soy Sauce  
  • 1 oz. Maggi  
  • 2 oz. Black Vinegar  
  • 1 cup Coconut Milk  
  • 1 Tbs Oil to coat pan 


  • Pre-heat saute pan on stove top. While pan is heating up, season the venison tenderloin with coarse ground black pepper and salt. 
  • Pan on medium-high heat, add a tablespoon of oil and place venison to start searing process. Cook 3 minutes on each side. With a thermometer check internal temperature until reaches 130 degrees farenheight.
  • Pull venison and let sit on the side in a separate sheet pan.
  • With the same pan, add 4 crushed garlic cloves and 1 teaspoon of green peppercorn. Cook tillaromatic.
  • Next, deglaze pan with brandy and cook off the alcohol.
  • Finally, add the rest of the ingredients. Let simmer and reduce till nappe.
  • To serve, cut tenderloin into four 2 oz pieces and place in a large serving plate. Ladle sauce on top of the seared tenderloin. Garnish with finishing salt and serve with a bowl of rice and side vegetables of your choice.

How To Serve:

  • Serves 2.


Calories: 624kcalCarbohydrates: 9gProtein: 40gFat: 34gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 90mgSodium: 1728mgPotassium: 836mgFiber: 2gSugar: 1gVitamin A: 28IUVitamin B1: 0.4mgVitamin B5: 1mgVitamin C: 2mgCalcium: 60mgIron: 10mg
Keyword venison, tenderloin, adobo, au poivre, Brandon Ramiscal, soy sauce
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