Venison Medallions wrapped in Bacon
INGREDIENTS
Two deer tenderloins
6 slices of baconToothpicks
Two tablespoons Worcestershire sauce
Two tablespoons water
Two tablespoons vegetable oil
One teaspoon garlic, finely chopped
One teaspoon salt
One-half teaspoon black pepper
Cut the tenderloins into sections, as long as the bacon is wide, about one and one-half inches. Cut the bacon in half, and wrap a half slice around each medallion. Use a toothpick to hold it in place.
Combine the remaining ingredients, and use as a marinade for the venison medallions. Marinate them for one to two hours.
When the coals are hot, place the venison bacon side down on the grill. Cook for two to three minutes, then turn once. The bacon should be slightly crispy, and the internal temperature of the tenderloin should measure 140-145 degrees Fahrenheit. If it's below that, move the grilled venison tenderloin medallions to a cooler part of the grill and finish over indirect heat
Venison Medallions with Brown Sauce - Recipe << Previous in Recipes Next in Recipes >> Price: FREE Prep Time: 2 hour
Cook Time: 40 minutes
Serves 4
Ingredients:
8-4 oz. Venison Medallions
Marinade:
2 tablespoons B and B liqueur
1 tablespoon extra virgin olive oil
1 dash toasted sesame oil
1 small shallot, minced
1 clove garlic, peeled and minced
teaspoon freshly ground sea salt
teaspoon freshly ground black pepper
Sauce:
1 small shallot, minced
1 clove garlic, peeled and minced
1 cup beef stock
2 tablespoons sour cream
¼ cup B and B liqueur
Directions:
Marinade:
In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours.
Pour the oil into a heavy-based skillet on medium heat. Lift the meat from the marinade and dry well with paper towel. Place the meat in the pan and sear the medallions for about 3 minutes per side. Remove from the pan.
Sauce:
In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes. Return the medallions to the pan; add the liqueur, and flambé. When the flames have subsided, remove the meat and keep warm in the oven. To the same skillet, add the stock, increase the heat to high. And boil until it is reduced to about ¾ cup, about 5 minutes. In a small bowl, mix 1 tablespoon of the reduced stock into the sour cream, then stir the mixture into the hot sauce. Keep warm but do not boil.
Pool the sauce onto warm plates and place 2 medallions in each pool.
Reference: www.exoticmeatsandmore.com
Two deer tenderloins
6 slices of baconToothpicks
Two tablespoons Worcestershire sauce
Two tablespoons water
Two tablespoons vegetable oil
One teaspoon garlic, finely chopped
One teaspoon salt
One-half teaspoon black pepper
Cut the tenderloins into sections, as long as the bacon is wide, about one and one-half inches. Cut the bacon in half, and wrap a half slice around each medallion. Use a toothpick to hold it in place.
Combine the remaining ingredients, and use as a marinade for the venison medallions. Marinate them for one to two hours.
When the coals are hot, place the venison bacon side down on the grill. Cook for two to three minutes, then turn once. The bacon should be slightly crispy, and the internal temperature of the tenderloin should measure 140-145 degrees Fahrenheit. If it's below that, move the grilled venison tenderloin medallions to a cooler part of the grill and finish over indirect heat
Venison Medallions with Brown Sauce - Recipe << Previous in Recipes Next in Recipes >> Price: FREE Prep Time: 2 hour
Cook Time: 40 minutes
Serves 4
Ingredients:
8-4 oz. Venison Medallions
Marinade:
2 tablespoons B and B liqueur
1 tablespoon extra virgin olive oil
1 dash toasted sesame oil
1 small shallot, minced
1 clove garlic, peeled and minced
teaspoon freshly ground sea salt
teaspoon freshly ground black pepper
Sauce:
1 small shallot, minced
1 clove garlic, peeled and minced
1 cup beef stock
2 tablespoons sour cream
¼ cup B and B liqueur
Directions:
Marinade:
In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours.
Pour the oil into a heavy-based skillet on medium heat. Lift the meat from the marinade and dry well with paper towel. Place the meat in the pan and sear the medallions for about 3 minutes per side. Remove from the pan.
Sauce:
In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes. Return the medallions to the pan; add the liqueur, and flambé. When the flames have subsided, remove the meat and keep warm in the oven. To the same skillet, add the stock, increase the heat to high. And boil until it is reduced to about ¾ cup, about 5 minutes. In a small bowl, mix 1 tablespoon of the reduced stock into the sour cream, then stir the mixture into the hot sauce. Keep warm but do not boil.
Pool the sauce onto warm plates and place 2 medallions in each pool.
Reference: www.exoticmeatsandmore.com