Venison Medallions w/ Chile Pepper Sauce
Source of Recipe
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List of Ingredients
12 venison medallions, from the back-strap
4 egg whites, whipped
2 tablespoons soy sauce
1 teaspoom honey
2 garlic cloves, inced
2 tablespoons cornstarch
1/2 cup of vegetable oil and 1 stick of soft butter
Pound venison medallions with a mallet, place in a ceramic dish. Combine the egg whies, soy sauce, honey, garlic and cornstarch in a small bowl. Spoon mixture over venison, combine well and place in frig for 24 hours.
Remove from marinade. Heat oil in a medium skillet, saute medallions over high heat on both sides util nicely brown. Do NOT overcook.....meat should be pink in the center. Add butter to give venison a deliious nutty taste. Remove venison from skillet, place on a heated platter and set aside. Keep skillet with butter and venison pan dripping on stove to make CHILI PEPPER SAUCE
For the sauce
3 strips bacon
1/2 chopped yellow onion, red and green bell peppers and one whole jalapeno pepper chopped
2 cups sliced portobello mushrooms
2 tablespoons chili powder
1 teas. all purpose flour
1/2 teaspon ground cumin
2 cups beef stock or consomme
1/2 cup dark red wine (cabernet sauvignon)
1 cup whipping cream
salt, freshly ground black pepper and cayenne pepper to taste
Recipe
Saute the bacon in venison pan drippings. Add onion, bell peppers, jalapeno and mushrooms, saute until glossy. Sprinkle with chili powder, flour and cumin.....combining well. Add stock, wine and bring to a boil...........reduce heat, and simmer for a few minutes, then add cream. Heat, BUT DO NOT BOIL LADLE cHILI-pEPPER sAUCE OVER VENISON.
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