Grilled Venison Tenderloin Medallions Recipes

GRILLED VENISON TENDERLOIN MEDALLIONS RECIPE

Steps:

• Slice the tenderloin, if not already done. Place the medallions on a plate and coat all over with EVOO, salt, and pepper. Allow the steaks to sit for approximately 30 minutes.
• Prepare your sauce while the venison sits. In a saucepan, heat the butter and oil over medium-high heat. Add the shallots, herbs, and mushrooms. Cook until the mushrooms are just wilted. Add the wine and reduce by half. Add the stock and reduce again by half. Stir in the mustard for about 30 seconds. Season the sauce with salt and pepper. Turn the burner to low just to keep the sauce warm.
• Preheat your Foreman Grill to high. Place the venison on the hot grill plate and close the top. Grill for 1 minute. Turn the meat over and grill for another 30 to 60 seconds, depending on how rare you like it. Be careful not to overcook the meat. Remove the cooked venison to a cutting board and allow it to rest a few minutes before slicing.
• Slice the venison and serve with mushroom sauce over the top. This is good with a vegetable mash, such as winter squash or cauliflower, and some sautéed or grilled greens. A recipe for Acorn squash mash follows the venison recipes.

BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

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!