Recipe

Venison Medallions With Blackberry-sage Sauce And Compote Of Leek And Wild Mushrooms Recipe

	Vino4dino / All my dishes 1 year, 8 months ago 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. Prep:60m Cook:60m Servings:4	Vino4dino
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Ingredients

8 3oz medallions of Boneless Venison Loin (1.5 lbs)

Salt to taste

The Pepper Mixture to taste (1 cup ground black pepper

1/3 cup ground white pepper

1 ½ tblsp ground cayenne pepper)

3 tlbsp safflower oil

Blackberry-Sage Sauce:

2 Cups Zinfandel

1 ½ pints blackberries, rinsed and well drained

2 cups brown veal demi-glace

2 tblsp unsalted butter

Salt to taste

Juice of ½ lemon or to taste

2 sprigs fresh sage

Compote of Leek and Wild Mushrooms

1 large leek, white part only

1 cup julienne of assorted wild mushrooms (such as morels, pleurotes, shiitake, or cepes)

½ cup heavy cream

Juice of ½ lemon to taste

Directions

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.

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Comments

mystic_river1 1 year, 8 months ago said:
Perfection Dino!

mamitachula 1 year, 8 months ago said:
This sounds great. My husband and son love game; I cook it, but I'm not a fan of the gamey taste. This recipe sounds wonderful ~ I will definitely try it. Thanks.

sunny 1 year, 8 months ago said:
WoW - very impressive recipe.

lunasea 1 year, 8 months ago said:
This is a very impressive and wonderful recipe. I can't wait to try it out. I love the flavors...and I've never had venison before, so I might have to sub in the filet mignon. Thanks so much.

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