Thread: Venison Medallions with Spiced Blackberry Sauce

Been awhile since I posted anything, try these recipes out.

Venison Medallions with Spiced Blackberry Sauce
Fresh Green Beans with Bacon, Onion and Garlic
Chiles Toreados

Venison Medallions
Four mock tenderloins dry brined with sea salt, then spiced and grilled over high heat to med-rare and med.
Let rest for 15-20 minutes and then slice on an angle against the grain.



Spiced Blackberry Sauce
6oz fresh or frozen blackberries
1 large lemon, juice and zest
3/4C sugar
1/2C Basalmic vinegar
1/4C cider vinegar
2-4 whole cloves (optional)
1-2 whole star anise (optional)
1/4t salt
1T corn starch mixed with 2T cold water (optional)

Combine all ingredients in a small saucepan and bring to a boil.
Boil for about 5 minutes and lightly mash berries with a large spoon.
Maintain a fast simmer for 5-10 minutes to thicken.
This makes a thin sauce, if a thicker sauce is desired add corn starch slurry and boil for a minute or two while stirring well.
Without the cloves and star anise this is a very sweet sauce, adding them will spice it up.
Use 2 cloves and 1 star anise if you only want a little spice.



Green Beans with Bacon, Onion and Garlic
Cook up a pound of bacon.
I like to do mine in one big weave and then chop it into largish pieces.
Quarter and saute two sweet onions in the bacon grease.
Add in the green beans, bacon and chopped garlic.
Spice with salt and red pepper.
Cook till beans are just tender.





Chiles Toreados
Large Jalapenos or Serranos dipped in bacon grease and seasoned with hot Cajun spice.
Then grilled until tender and given a squeeze of lime.

Grand Finale



Lunches for Work

Sweet Moses it is too early to be salivating like I am now after seeing this. Looks awesome.

The meat looks perfect.....the rest looks good ,but not for me and my digestive system

Glad y'all like it.

Try the sauce on some vanilla ice cream too.

I wondered why my dog was barking. He could smell that cooking from a hundred miles away.

Originally Posted by Haywire

I wondered why my dog was barking. He could smell that cooking from a hundred miles away.

You have a dog? I thought only cats?

I am so going to so steal this recipe and use it with red meat. I never have venison anymore as the wife won't eat it but I can find something to try it on. Sounds and looks fabulous.

Originally Posted by Geno

I am so going to so steal this recipe and use it with red meat. I never have venison anymore as the wife won't eat it but I can find something to try it on. Sounds and looks fabulous.

I've had a couple people try it, and they say it had too much vinegar and spice.
I suggest halving the vinegar and tasting it before steeping any cloves and star anise.