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grilled - Venison Medallions, w/sauce




Source of Recipe


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

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.

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

Heat 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
BodaciousRed 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.
Makes 6 servings.