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