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Medallions of Venison With Chili-Pepper




Source of Recipe


From Rotisserie for Beef & Bird, this recipe appears in Houston Is Cooking the Best by Ann Criswell


List of Ingredients




12 (2-ounce) venison medallions, from the back strap if possible

4 egg whites, whipped

2 tablespoons soy sauce

1 teaspoon honey

2 garlic cloves, minced

2 tablespoons cornstarch

½ cup each: vegetable oil and soft butter (1 stick)

Chili-Pepper Sauce (recipe follows)



Recipe



Pound venison medallions with a mallet; place in a ceramic or stainless steel dish. In a small bowl, combine egg whites, soy sauce, honey, garlic and cornstarch. Spoon mixture over venison, coating all pieces well, then refrigerate, covered, 24 hours.

Remove venison from marinade. Heat oil in medium-size skillet; add venison and sauté over high heat on both sides until nicely brown. Do not overcook; meat should be pink in the center. Add butter to give venison a delicious nutty taste. Lift venison out of butter, then place on a heated platter; set aside. Keep the skillet, with butter and pan drippings, on the stove to make the Chili-Pepper Sauce.

When sauce is made, place 3 venison medallions on each of 4 plates and ladle Chili-Pepper Sauce over top. Serve with wild rice or risotto and winter vegetables. Makes 4 servings.

Note: To reduce sodium, calories and fat, use low-sodium soy sauce and eliminate oil by sautéing venison in a nonstick skillet using vegetable oil spray. Reduce amount of butter to ¼ cup. Use salt-free, defatted beef stock and substitute half-and-half for whipping cream in the sauce.


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Chili-Pepper Sauce

3 strips bacon, sliced

½ each, medium-size, diced: yellow onion, red and green bell peppers and jalapeño (seeded and minced)

2 cups sliced portobello mushrooms

2 tablespoons chili powder

1 teaspoon all-purpose flour

½ teaspoon ground cumin

2 cups beef stock or consommé

½ cup dark red wine (such as cabernet sauvignon)

¼ cup dry sherry

1 cup whipping cream

Salt, freshly ground black pepper and cayenne pepper, to taste

Sauté bacon in venison pan drippings. Add onion, bell peppers, jalapeño and mushrooms; sauté until translucent. Sprinkle with chili powder, flour and cumin and stir well. Add stock, wine and sherry; bring to a boil. Reduce heat and simmer a few minutes, then stir in cream. Heat, but do not boil. Season with salt, black pepper and cayenne pepper. Use as directed above.