Venison Medallions with Blackberry-Sage Sauce and Compote of Leek and Wild Mushrooms
From vino4dino 16 years ago
- 60 minutes to make
- Serves 4
This meal has so many superb dimensions to it. The sauce complements the meat and the rice compliments the sauce and meat. This recipe should work well with any game and maybe even filet mignon.
Ingredients
- 8 3oz medallions of Boneless venison Loin (1.5 lbs) shopping list
- salt to taste shopping list
- The pepper Mixture to taste (1 cup ground black pepper shopping list
- 1/3 cup ground white pepper shopping list
- 1 ½ tblsp ground cayenne pepper) shopping list
- 3 tlbsp safflower oil shopping list
- Blackberry-sage Sauce: shopping list
- 2 Cups Zinfandel shopping list
- 1 ½ pints blackberries, rinsed and well drained shopping list
- 2 cups brown veal demi-glace shopping list
- 2 tblsp unsalted butter shopping list
- salt to taste shopping list
- juice of ½ lemon or to taste shopping list
- 2 sprigs fresh sage shopping list
- Compote of leek and wild mushrooms shopping list
- 1 large leek, white part only shopping list
- 1 cup julienne of assorted wild mushrooms (such as morels, pleurotes, shiitake, or cepes) shopping list
- ½ cup heavy cream shopping list
- juice of ½ lemon to taste shopping list
How to make it
- Season venison with salt and Pepper Mixture to taste. Heat oil in a large sauté pan over high heat. Bring oil to smoking point.
- Place medallions carefully in pan and sauté for 3 minutes, being careful not to crowd pan. Turn and cook for another 2 minutes for medium-rare. Repeat as needed to brown all fillets.
- Spoon Blackberry-Sage Sauce over the bottom of each of four warm dinner plates. Place 2 venison medallions in center of each plate and nestle a small mound of Compote of Leek and Wild Mushrooms above the medallions. Serve immediately.
- Blackberry-Sage Sauce:
- Place Zinfandel in a medium saucepan and bring to a boil. Cook, stirring occasionally, for about 10 minutes or until berries are soft.
- Add demi-glace and bring liquid to a boil. Lower heat and cook, stirring occasionally, for 10 minutes of to coat the back of a spoon.
- Strain sauce and whisk in butter. Season with salt and lemon juice to taste.
- Place sage in sauce and steep for 10 to 20 minutes or until ready to use. Keep warm. Remove sage sprigs before serving.
- Compote of Leek and Wild Mushrooms:
- Cut leek into 2-inch sections. Cut sections into fine julienne strips.
- Combine julienne of leeks, wild mushrooms, and cream in a medium saucepan. Bring liquid to a boil, lower heat, and cook for about 5 minutes or until cream has thickened.
- Remove from heat and season to taste with salt and lemon juice. Keep warm.
People Who Like This Dish 3
- greekgirrrl Long Island, NY
- sunny Portland, OR
- mystic_river1 Bradenton, Florida
- angelinaw St Louis, MO
- legoflamb New York, NY
- vino4dino Baltimore, MD
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The Rating
Reviewed by 3 people-
Perfection Dino!
mystic_river1
in Bradenton loved it
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WoW - very impressive recipe.
sunny
in Portland loved it
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