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Put enough well-seasoned flour into a plastic bag and toss the venison in it; remove and lay on some greaseproof paper. I used port instead of red wine along with blueberries and fig preserves. Sprinkle 1/2 teaspoon allspice mixture, 1/4 teaspoon salt, and pepper over venison. All Right Reserved. Glad you like it! Place the medallions in a zip top bag with the Sweetwater Spice Ancho Chipotle Bath. Add medallions and marinate for about an hour, longer if you suspect the meat may be tough. Source: EatingWell Magazine, January/February 1997. Cook marinade over medium-high heat until reduced to about 1/2 cup, stir in fruit preserves, and set aside. Venison recipes. Venison medallions. Rub all sides of venison medallions with garlic. 3-4 thyme sprigs. Forget tough game meat. Adjust seasonings with salt and pepper. EatingWell may receive compensation for some links to products and services on this website. Happy cooking! Arrange medallions on plates, spoon sauce over and top with blue cheese crumbles. Sponsored by Foxy Games, see more here - https://bit.ly/3oJkP27.With a simple cream cabbage. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. Add remaining 1 1/2 teaspoons oil and shallots to the pan. SAUCE. This technique lets you vacuum seal what you want to cook—meat, fish, fowl, eggs, and vegetables—and then submerge it in a water bath set to an exact temperature. Makes 4 servings. I use the same recipe with waterfowl. Remove the bacon. Add the venison and cook until seared on all sides, 3 to 4 minutes for medium-rare; be careful not to overcook. I had never made venison before or this sauce, and all I can say is – wow, wow, wow! STEP 4 Venison is very lean so is … Liberally cover all sides of each medallion with Hi Mountain Venison Rub. Add the venison and cook until seared on all sides, 3 to 4 minutes for medium-rare; be careful not to overcook. Lightly salt and pepper medallions. Remove medallions from marinade and pat dry. Thank you! Scrape the lemon and rosemary paste off the venison and season the medallions with salt and pepper. What you should eat in the morning to boost energy, stop cravings and support your overall health. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Turn and cook to medium rare, about two minutes. Cook, whisking, until the jelly melts, 1 to 2 minutes more. 24 Items Magazine subscription – 5 issues for only £5 This lean, game meat has a deep colour and rich flavour. Venison backstrap cut into 1 inch thick medallions; Sweetwater Spice Ancho Chipotle Bath; Oakridge BBQ Venison and Wild Game Rub; Classic or thin cut bacon, do not use thick cut; Instructions. Use of this site constitutes acceptance of our, Simple 30-Day Weight-Loss Meal Plan: 1,200 Calories, Nutrition Carefully place the medallions in pan and saute for three minutes, being careful not to crowd the pan. This is an old restaurant technique that has become very popular in the last few years. Add Cognac and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes. I prefer them cooked to medium rare for the ultimate in texture and moistness. If you want to know more about our farm-raised venison at Stagison or you are looking for somewhere to buy high-quality venison then get in touch with us today. Combine cornstarch and cold water; slowly whisk into the simmering sauce until slightly thickened. A red wine sauce made with a reduction pimped up with berries is an excellent accompaniment. Strain through a fine sieve. Reduce heat to low. 1 tsp red chili flakes. Although the recipe calls for “pan-seared” venison medallions, the medallions can also be grilled or broiled as long as you don’t overcook them. This was amazing! I also leave the meat whole, pan sear it until the middle is rare according to the meat thermometer, then slice it and toss it in the sauce when the sauce done. A very simple and very delicious venison recipe. Works well with waterfowl, too. ← Skewered Pheasant Breast Appetizer with Basil Aioli, Venison with Cranberry Sweet and Sour Sauce →. https://foremangrillrecipes.com/steak-recipes/venison-tenderloin-medallions A recipe for venison backstrap or medallions seared medium and served with a Belgian sauce with gin, juniper and sour cream. In a large saute pan, heat oil to nearly smoking. Smoked Venison Tenderloin Miss Allie's Kitchen. I leave out the berries and preserves because I do a low carb diet but I bet they really go well with this. Thanks for the wonderful recipe! ¾ cup heavy cream. Slice across the grain of each piece, about 1/2 inch wide, to make the medallions. Slice across the grain of each piece, about 1/2 inch wide, to make the medallions. King Oyster mushrooms sliced into desired size (see notes) 1 cup bone broth. Slice the venison and fan onto a warmed plate. Season the venison with salt and pepper. When the butter is sizzling (the pan should now be extremely hot), add the medallions and cook on one side for 2 minutes (if the medallions are thin you could cook for less - say 90 seconds), before turning and cooking for a further 60-90 seconds. https://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce It was incredible, and we savored every bite. Sprinkle venison with salt and pepper. salt, tenderloin, ground black pepper, garlic cloves, … Venison Loin Medallions are perfect for a special dinner, though if you prefer you can use fillet steak instead of venison. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs. Will become a staple and now ordering more ! Info. Can’t wait to make it again. Squeeze the air out and place in the fridge for 30 minutes. Add meat and brown on each side, about 1 – 2 minutes each side, but not past rare. Working in batches, add venison to … Brush with 1/2 teaspoon oil and season with salt and pepper. Cook, stirring, until the shallots soften, about 1 minute. Repeat as necessary to brown all medallions… Place the medallions in a glass dish covered with the marinade and allow the meat to sit for one hour at room temperature. Simple and delicious. A full month of easy-to-make recipes and helpful meal-prep tips, this healthy meal plan sets you up for weight-loss success. Beef Wellington is a British classic, and this Venison Wellington … Reduce liquid to a few tablespoons. Cut the venison backstrap into 2.5 inch medallions. What might seem like a lot of onions at first cooks down into a sweet, savory rich paste. Heat skillet, add butter or oil. Venison Tenderloin with Blackberry Sauce. Visit our online Venison Shop to buy your own tasty cuts such as our delicious Venison Medallions. Immediately remove pan from heat and stir in berries. Truly LOVED this recipe! Juice of half a lemon . Whisk in chilled butter until melted. Reduce heat to medium; cook 3 minutes on each side or until desired degree of doneness. https://mynorth.com/2017/03/how-to-medallions-of-venison-tenderloin-recipe When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. 1 ½ tsp salt. This delicious and simple recipe is the perfect way to … One Pan Backstrap with Mushroom Gravy Recipe | Realtree Camo 2 shallots, finely chopped. Transfer to a plate and cover with foil to keep warm. Thanks! Offers may be subject to change without notice. Melt margarine in a skillet coated with cooking spray over medium-high heat. about 4 inches wide by 1/2 inch thick (see above). ½ cup grated parmesan cheese. 1 cup reduced-sodium beef broth, or chicken broth, 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried, Back to Venison Medallions with Cognac Sauce, © 2021 EatingWell.com is part of the Allrecipes Food Group. … When my husband gets a deer this is my go to recipe for the back strap and tenderloin. 4 tbsp butter Salt and pepper. You can also call us on 01337 830237 or email us here. Heat olive oil in a large skillet over medium-high heat. Discard solids. Add rosemary, garlic, wine, balsamic vinegar and plum preserves. Remove venison … Grilled Venison Tenderloin Medallions: Buck and Bacon! Venison Wellington. Reduce heat to low. My dad has always hated venison until he had it like this. In a large heavy skillet, melt 1 teaspoon of the butter in the remaining 1 tablespoon of oil. Stir in broth, jelly, mustard and thyme. 2 tbsp white miso (mild) 2 tbsp mirin. Wrap the sides of each medallion with a slice of bacon. Remove meat after 1 minute and keep warm. 3 cloves garlic, finely minced . This was the best meal I have cooked in the past year – nearly fell off my chair. Serve with the sauce. Marinate raw venison medallions in your favorite marinade, which can range from a combination of buttermilk and red wine to a marinade made with olive oil, herbs and orange zest. this link is to an external site that may or may not meet accessibility guidelines. Although the recipe calls for “pan-seared” venison medallions, the medallions can also be grilled or broiled as long as you don’t overcook them. Heat a large heavy skillet (preferably cast-iron) over high heat until very hot. 251 calories; protein 26.7g; carbohydrates 6.9g; dietary fiber 0.1g; sugars 4.9g; fat 5.1g; saturated fat 1.3g; cholesterol 97.6mg; vitamin a iu 69.5IU; vitamin c 0.9mg; folate 6.4mcg; calcium 10.2mg; iron 4mg; magnesium 27.8mg; potassium 415.4mg; sodium 276.1mg; thiamin 0.3mg; added sugar 4g. Red currant jelly adds a touch of sweetness to tender venison medallions. Slice the backstrap into 1.5-inch thick medallions and pan sear … Add venison; cook 5 minutes on each side or until browned. Trim venison tenderloins into roasts are wrapped in bacon slices, roasted, and served with a creamy mushroom sauce. Cook times are perfect! Transfer to a plate and cover with foil to keep warm. Wrapped with a bit of bacon and cooked over high heat, grilled venison tenderloin medallions are succulent and flavorful. Sprinkle Hi Mountain Black Pepper & Brown Sugar Bacon Seasoning on the sides … 1 tsp black pepper. That’s the recipe I use most often to change people’s minds about wild game. "I cooked the backstrap for 45 minutes. While the recipe takes a bit of time, most of it is for the onions to slowly cook down in a Dutch oven. Fry enough bacon very gently to extract enough fat to fry the medallions.

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