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.
HERB-CRUSTED VENISON
The Herb-crusted Venison recipe out of our category Venison! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 500º F. Coat roasting pan and rack with non-stick cooking spray.
- Rinse venison under cold running water and pat completely dry with paper towels. Place venison, meat side up on rack in prepared roasting pan. Insert meat thermometer into the thickest portion of the venison, taking care not to touch bone. Wrap exposed bones with aluminum foil.
- In a small bowl, combine honey, mustard, rosemary, thyme, salt, and garlic. Stirring to incorporate. Brush mixture over the venison. Season generously with freshly ground black pepper. Bake at 500º F for 10 minutes, or until thermometer registers 120º F.
- Reduce heat to 400º F. Bake an additional 20 minutes or until thermometer registers 145º F, (medium-rare). Tent with foil and allow to rest for 5 minutes. Cut rack between each rib to form chops. Serve and enjoy!
SPICE-CRUSTED VENISON MEDALLIONS WITH JUNIPER SAUCE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pulverize coriander seeds, cumin seeds, allspice, 1 teaspoon juniper berries and 1/2 teaspoon black peppercorns in a spice grinder or mortar. Season venison with salt, and coat with ground spices. Set aside.
- Cook wine and stock together for 15 to 20 minutes, until reduced to a scant cup. Lightly crush remaining juniper berries and peppercorns, and add, with jam, brandy and gin. Simmer until jam melts. Strain through a fine sieve, and return to saucepan.
- Just before serving, heat grapeseed oil in a heavy skillet. Add venison and sauté over medium heat, turning to cook on all sides, until medium rare, about 10 minutes. An instant-read thermometer will register about 125 degrees. Do not overcook. Keep heat moderate so spices do not burn. Remove from heat.
- Over low heat, swirl butter into sauce with a whisk. Transfer venison to plates, and spoon sauce around.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 5 grams, Sodium 622 milligrams, Sugar 6 grams, TransFat 0 grams
HERB-CRUSTED BEEF TENDERLOIN MEDALLIONS
I make this every Christmas for two of us and it's so very delicious. The herb crust is very tasty and a complement to the beef tenderloin.
Provided by MamaCass
Categories Beef Tenderloin
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 525 degrees F (274 degrees C). Set a cooking rack in a roasting pan.
- Combine bread crumbs, olive oil, Worcestershire sauce, shallot, garlic, parsley, rosemary, thyme, Dijon, and pepper in the bowl of a food processor; pulse to a paste-like consistency.
- Spread herb paste all over the tenderloin. Tuck thinner end of the tenderloin underneath so it will cook evenly. Season with salt and pepper and place on the prepared cooking rack.
- Place in the preheated oven and reduce temperature to 375 degrees F (190 degrees C). Bake until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), about 45 minutes.
- Remove from the oven and let rest for about 10 minutes before slicing into medallions.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 9.7 g, Cholesterol 89.7 mg, Fat 23.4 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 5.5 g, Sodium 295.5 mg, Sugar 1.5 g
More about "herb crusted venison medallions recipes"
UNBELIEVABLE GRILLED VENISON TENDERLOIN MEDALLION RECIPES
From foremangrillrecipes.com
HERB-CRUSTED VENISON FILETS WITH HORSERADISH SAUCE
From barbecuebible.com
11 SUCCULENT VENISON TENDERLOIN RECIPES THAT ARE
From morningchores.com
VENISON MEDALLIONS RECIPE | EAT SMARTER USA
From eatsmarter.com
GRILLED GARLIC HERB-CRUSTED ROASTED RACK OF VENISON …
From greatchefs.com
HERB AND MUSTARD CRUSTED VENISON MEDALLIONS WITH …
From isinginthekitchen.com
Estimated Reading Time 3 mins
HERB CRUSTED VENISON MEDALLIONS – BROKEN ARROW RANCH
From brokenarrowranch.com
Estimated Reading Time 40 secs
DEBORAH’S HERB CRUSTED CHEVRE MEDALLIONS - EDIBLE DALLAS AND …
From edibledfw.com
HERB BUTTERED VENISON ROAST WITH CRANBERRY SAUCE
From bcoutdoorsmagazine.com
HERB CRUSTED VENISON MEDALLIONS | VENISON, MEDALLIONS RECIPE, POT …
From pinterest.co.uk
5 TIPS TO COOK A VENISON MEDALLION PERFECTLY EVERY TIME
From fieldandstream.com
HONEY-CRUSTED VENISON MEDALLIONS IN A HEARTY GAME SAUCE
From gasthaus.it
HERB-CRUSTED VENISON ESCALOPE - EAT GAME
From eatgame.co.uk
HERB CRUSTED RACK OF VENISON - WILDERNESS TO TABLE
From wildernesstotable.com
HERB CRUSTED BEEF MEDALLIONS RECIPE - DINNER PLANNER
From dinnerplanner.com
HERB CRUSTED VENISON BACKSTRAP WITH PAN GRAVY | KIMVERSATIONS
From kimversations.com
PAN-SEARED VENISON MEDALLIONS WITH BALSAMIC BERRY SAUCE
From sportingchef.com
HERB-CRUSTED VENISON TENDERLOIN - BRADY'S MEAT AND DELI
From bradysmeats.com
HERB-CRUSTED VENISON FILETS WITH HORSERADISH SAUCE - BROKEN …
From brokenarrowranch.com
THE BEST HERBS TO SEASON VENISON DISHES - THE SPRUCE EATS
From thespruceeats.com
MUSTARD-AND-HERB CRUSTED RACK OF VENISON RECIPE | MYRECIPES
From myrecipes.com
HERB CRUSTED VENISON MEDALLIONS | VENISON, ELK RECIPES, CRUST
From pinterest.co.uk
HI MOUNTAIN VENISON MEDALLIONS - HI MOUNTAIN SEASONINGS
From himtnjerky.com
HERB CRUSTED VENISON MEDALLIONS WITH RED ONION JAM.XLSX
From coursehero.com
RECIPE FOR VENISON MEDALLIONS WITH HERB CRUST
From bavaria.travel
CULINARY CONNECTION RECIPES - PA FARM SHOW
From farmshow.pa.gov
HERB-CRUSTED BEEF MEDALLIONS RECIPE - LIZ EARLE WELLBEING
From lizearlewellbeing.com
HERB AND MUSTARD CRUSTED VENISON MEDALLIONS WITH SAUTé POTATOES
From pinterest.com
HERB CRUSTED VENISON CROWN ROAST RECIPE - ELEVATED WILD
From elevatedwild.com
HERB-RUBBED VENISON TENDERLOIN - HAYLIE POMROY
From hayliepomroy.com
RECIPE: HERB-CRUSTED RACK – MAUI NUI VENISON
From mauinuivenison.com
MEDALLIONS OF BEEF TENDERLOIN WITH DRIED CHERRY SAUCE RECIPE
From foodnewsnews.com
VENISON LOIN MEDALLIONS WITH RED WINE AND BERRY SAUCE
From london-unattached.com
SEASON 7 EPISODE 9 - WHIZ NEWS
From whiznews.com
HERB CRUSTED LAMB MEDALLIONS-COFFEE AND CHAMPAGNE
From coffeeandchampagne.com
VENISON MEDALLIONS WITH BALSAMIC ONION SAUCE - SEASON & THYME
From seasonandthyme.com
MEDALLIONS OF VENISON WITH LINGONBERRY JUS
From bosskitchen.com
HOW TO COOK VENISON MEDALLIONS - OUR EVERYDAY LIFE
From oureverydaylife.com
VENISON MEDALLIONS WITH CHERRY WINE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
KATEY'S KITCHEN » HERB CRUSTED MEDALLIONS
From kateyskitchen.com
PARMESAN HERB CRUSTED PORK MEDALLIONS - ASH'S IN THE KITCHEN
From ashsinthekitchen.com
ROAST OF VENISON WITH HERB CRUST AND NEW VEGETABLES - NZ VENISON
From nzvenison.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love