Recipe

Venison Medallions With Fruit Sauce Recipe Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago This relatively simple preparation makes an elegant entrée. The glaze is the secret to the complex flavor. Prep:15m Cook:15m Servings:2	Mountainmam
	venison tenderloin red wine soy sauce garlic fruit preserves

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Fans

snomama

Ingredients

36 ounces venison tenderloin

6 cups dry red wine

6 tablespoons soy sauce

6 cloves garlic, pressed or minced

6 tablespoons butter or oil

salt and pepper

6 tablespoons fruit preserves, jam or marmelade

Directions

Remove any fat or silverskin from the tenderloin and slice into 6 approximately 1" thick medallions.

Mix wine, soysauce, and garlic in a non-reactive container or a zip-top plastic bag. Add medallions and marinate for about an hour, longer if you suspect the meat may be tough.

Remove medallions from marinade and pat dry. Cook marinade over medium-high heat until reduced to about 1/2 cup, stir in fruit preserves, and set aside.

Heat skillet, add butter or oil. Lightly salt and pepper medallions. When skillet is hot, add meat and cook to desired doneness, but not past medium (pink center).

While meat cooks (it will only take a few minutes), bring the marinade mixture to a boil and reduce to about 1/4 cup.

Serve medallions on warmed platter or plates with sauce spooned over.

Serving Description: 3 medallions (6 oz. total), 2 tablespoons sauce

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Comments

snomama 1 year, 1 month ago said:
Rating you 5!

theoldrecluse 1 year ago said:
What a phony. You probably can't even boil a three minute egg.

This recipe was taken from http://www.recipetips.com/recipe-cards/t--2378/venison-medallions-with-fruit-sauce.asp

chefelaine 1 year ago said:
To QUOTE YOU in one your insane messages to me:

Mountainmama 1 hour, 26 minutes ago said:
"GO FUCK YOURSELF" Is THIS any WAY for a REAL cook to behave?
You AMATEUR!
NOTE:
The comments expressed by mountainmama DO NOT reflect my daily usage of the English language; I merely QUOTED HER.