Grilled Medallions Of Venison With Black Bean Pancakes Recipes

MEDALLIONS OF VENISON WITH BRAMBLE JELLY OR BLACKBERRIES

Steps:

• Fry enough bacon very gently to extract enough fat to fry the medallions. Remove the bacon. Put enough well-seasoned flour into a plastic bag and toss the venison in it; remove and lay on some greaseproof paper.
• Heat the bacon fat and fry the meat on a medium heat for 5 to 7 minutes, turning frequently. Put them in a warmed dish with a teaspoon of jelly on each medallion and keep warm while you make the sauce.
• If you are using blackberries instead of jelly, cook them lightly in a little red wine and sugar to taste. Spoon over the medallions as for the jelly.
• Depending on how much you are cooking, add enough of the stock to the pan. Boil briskly, stirring all the juices together. When it starts to look syrupy, mix in enough sour cream to make a rich sauce. Adjust the seasoning. Pour over the venison.
• Serve with tiny Brussels sprouts and egg noodles with chestnuts if handy. Apple sauce can also be added as a side dish.

GRILLED MEDALLIONS OF VENISON WITH BLACK-BEAN PANCAKES

Steps:

• In a nonreactive dish large enough to accommodate the meat in one layer, combine the yogurt, hoisin sauce, garlic, gingerroot and pepper, and add the medallions, turning to coat them on all sides. Cover and refrigerate for two to three days, turning twice during this time.
• For the pancakes, place half of the beans in the bowl of a food processor fitted with a steel chopping blade. Pour in the water and Sherry and process until smooth. Add the eggs, process until blended, then scrape the mixture into a bowl. Stir in the remaining beans, scallions, garlic, sesame seeds, oil, gingerroot, Tabasco sauce and salt. Sprinkle the flour onto the mixture, a tablespoon at a time, beating it with a fork until blended.
• Turn your oven to warm. Lightly grease a large, heavy skillet with oil and heat until it is hot. Pour in one tablespoon of the batter for each pancake. Cook them over medium-high heat until the edges begin to brown, about 30 to 45 seconds. Turn with a spatula and cook the second side for 30 seconds. Transfer the cooked pancakes to a warm plate, loosely cover it and place it in the oven. Continue until all the batter has been used.
• Heat a well-seasoned cast-iron or heavy skillet until it is very hot. Add enough oil to lightly film the pan. Place only as many medallions in the pan as will fit comfortably without crowding. Cook the meat over high heat for about four to four-and-a-half minutes on the first side, turn and cook three-and-a-half to four minutes on the second side for medium-rare. Transfer the meat to heated plates. Serve with three to four pancakes. Slice the reserved scallion tops and use them as garnish.

MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES

Steps:

• Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.
• Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
• Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate.

GRILLED VENISON BACKSTRAP

Steps:

• Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
• Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
• Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

VENISON MEDALLIONS WITH BLACKBERRY SAGE SAUCE

Steps:

• To make the sauce, combine wine and shallot in a medium saucepan and bring to boil. Cook until liquid is reduced to about half a cup. Add berries and return liquid to a simmer. Cook, stirring occasionally, until berries are soft, about 15 minutes. Add the stock and bring to a boil. Reduce heat, and cook, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes.
• Strain the sauce and return it to the pan. Whisk in butter, one tablespoon at a time. Add salt, pepper and honey. Add sage to sauce and steep for 15 to 20 minutes, or until ready to use. Keep warm. Remove the sage sprigs just before serving.
• Season the venison with salt and pepper. In a large saute pan, heat oil to nearly smoking. Carefully place the medallions in pan and saute for three minutes, being careful not to crowd the pan. Turn and cook to medium rare, about two minutes. Repeat as necessary to brown all medallions.
• To serve, spoon sauce on warm individual serving plates. Place two medallions in center of each plate.