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venison - Smoked Bacon + Bean Ragout w C




Source of Recipe


from cookinwithsusieq


Recipe Introduction


recipe by unnammed author
called Venison Medallions With A Smoked Bacon and White Bean Ragout With A Creole Mustard Sauce there


Recipe Link: http://bowhunting.net/susieq/default.htm#top

List of Ingredients




venison - Medallions w a Smoked Bacon + Bean Ragout
w Creole Mustard Sauce

2 pound venison loin
Salt
Freshly ground pepper
2 tbs. chopped thyme
2 tbs. chopped garlic
1 cup olive oil
1 cup white wine
¼ cup minced shallots
½ cup Creole mustard
2 cups demi-glace
6 oz. chopped bacon
½ cup minced onions
2 cups chiffonade of fresh spinach
½ pound Cannellini Beans, cooked until tender
1 large onion cut into thin rings
½ cup Crystal hot sauce
1 cup flour
1 tbs. finely chopped fresh parsley

Preheat the fryer, Preheat the oven to 400º F. Cut the loin into 8-ounce medallions. Season with salt and pepper. In a mixing bowl, whisk the thyme, garlic and olive oil together. Place the venison in a large zip-lock bag. Pour the marinade over the venison. Seal the bag completely. Place the bag in the refrigerator and marinate overnight. Remove the venison from the marinade. Heat a large sauté pan over medium heat. When the pan is hot add the venison and sear for 2 to 3 minutes on each side. Remove from the pan and place on a parchment lined baking sheet and set aside. Place the venison in the over and roast for 6 to 8 minutes for medium rare. In a saucepan, over high hear the add the white wine, shallots and mustard. Bring the liquid to a boil and reduce the heat to medium and simmer until the mixture reduces by ½ about 4 minutes. Whisk in the demi-glace. In another large sauté pan over medium hear, render the bacon until crispy, about 5 minutes. Add the onions, Season with black pepper. Sauté for 2 minutes. Add the remaining garlic and spinach and continue to sauté for 2 minutes. Add the beans, season with salt and pepper. Continue to sauté for 4 minutes. Remove from the hear and set aside, keeping warm. Remove form the oven and rest for a couple of minutes before slicing. Season the onions with salt and pepper. Toss the onions in the hot sauce. Season the flour with Essence, Dredge the onions in the seasoned flour, coating completely. Fry the onions until golden brown about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season with Essence. To serve, slice each medallion into ½-inch pieces. Spoon the sauce in the center of each plate. Spoon the relish in the center of the sauce. Fan out the venison around the relish. Pile the onions in the center of the relish. Garnish with parsley. Yield: 4 servings

Recipe