Buttermilk Marinated Venison Medallions
Source of Recipe
The Harrisburg Hilton & Towers
Recipe Introduction
with Bourbon Mashed Sweet Potatoes & Caramelized Onion Sauce
List of Ingredients
Sweet Potatoes:
2 pounds sweet potatoes
olive oil
salt
freshly ground black pepper
4 tablespoons butter
1/4 cup heavy cream
Kentucky Bourbon
2 pound venison loin
Marinade:
4 cups buttermilk
1 t cayenne pepper
2 cloves crushed garlic
2 thyme springs
salt & pepper
Onion Sauce:
4 tablespoons vegetable oil
2 tablespoons flour
2 cups thinly sliced onions
2 1/2 cups veal stock
Recipe
Cut venison loin into 4 oz medallions and place in buttermilk marinade.
Place in plastic zip lock bag over night.
Preheat oven to 400 degrees.
Season the pototaes with olive oil, salt & pepper.
Place in the oven and roast until tender for about 1 hour.
Remove from the oven and peel away the skin from each potato.
Place the potatoes in a saucepan over medium heat.
Add the butter.
Season with salt and pepper.
Using a hand-held masher, mash the potatoes untl they are slightly smooth.
Add the cream and incorporate thoroughly.
Add the bourbon to taste.
Reseason with salt & pepper.
Set aside, keeping warm.
Season the loin with salt & pepper.
In a large saute pan over medium heat, add 2 tablespoons of vegetable oil.
When the pan is hot, sear the loin for 2-3 minutes on each side.
In a saute pan over medium heat, combine the remaining 2 tablespoons of vegetable oil and flour.
Mix well.
Cook for about 5 minutes for a brown roux, stirring constantly.
Add the onions.
Season with salt & pepper.
Cook until the onions are wilted for about 6 minutes.
Stir in the veal stock and bring to a boil.
Reduce the heat to medium low and simmer for 30 minutes.
Reseason if necessary.
Remove from the heat and and keep warm.
Place a spoonful of the sweet potatoes in the center of each plate.
Lay the slices of venison around the potatoes.
Spoon some of the onion sauce over the venison.
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