Venison Medallions with Fruit Sauce Recipe
From mountainmama 15 years ago
- 15 minutes to make
- Serves 2
This relatively simple preparation makes an elegant entrée. The glaze is the secret to the complex flavor.
Ingredients
- 36 ounces venison tenderloin shopping list
- 6 cups dry red wine shopping list
- 6 tablespoons soy sauce shopping list
- 6 cloves garlic, pressed or minced shopping list
- 6 tablespoons butter or oil shopping list
- salt and pepper shopping list
- 6 tablespoons fruit preserves, jam or marmelade shopping list
How to make it
- 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
The Rating
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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!
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chefelaine
in Muskoka loved it
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