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venison - Grilled Venison Medallions w/S




Source of Recipe


link


Recipe Introduction


Even if you think you don't like venison, this venison will change your
mind! It's a meal to make you Texas-proud-with a little help from two great
Fischer & Wieser sauces.


Recipe Link: http://www.cooking.com/recipes/rerecite_print.asp?No=7443&Image=false

List of Ingredients




venison - Grilled Venison Medallions w/Sauce

1 large whole venison backstrap, trimmed of all silverskin
1 1/2 cups Fischer & Wieser’s Texas on the Plate Bodacious Red Soppin' Sauce
Freshly cracked black pepper
2 cups Fischer & Wieser’s Texas on the Plate Ancho Chile & Honey Sauce

Preheat a gas grill or build a charcoal fire in a barbecue pit. Baste the
backstrap liberally with the Fischer & Wieser’s Texas on the Plate Bodacious
Red Soppin' Sauce then season heavily with cracked black pepper. Grill the
meat to medium rare, or until an instant-read thermometer inserted in the
thickest part of the meat registers about 135 degrees F. Turn often to form
a seared crust, basting often with the sauce. Transfer the backstrap to a
cutting board and cover loosely with aluminum foil. Allow the meat to rest
for 10 minutes
While meat is resting, heat the Fischer & Wieser’s Texas on the Plate Ancho
Chile & Honey Sauce. To serve, slice the meat into round medallions about an
inch thick. Serve with the Fischer & Wieser’s Texas on the Plate Ancho Chile
& Honey Sauce. 6 servings.

Recipe