Venison Medallions

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Backstrap of venison is a delicacy and should be treated as such in preparation. This recipe allows for maximum flavor while keeping the meat moist, I hope you enjoy with family and friends.


1 backstrap of venison-  2-3 pounds

1 lb portabello mushrooms- sliced thin

1 red bell pepper-sliced thin

1 yellow bell pepper-sliced thin

1 t fresh or dried basil leaves

3 t olive oil

3 cloves garlic-minced

2 t brined green peppercorns

2 cups shiraz wine (or a good red of your choice)

2 t brown sugar

½ jar Texas Gourmet jalapeno kiwi jelly

1-14 oz. can beef broth

2 t soy sauce

1 t thyme leaves crushed

sea salt

pepper to taste

Beef tenderloin may be used as a substitute for the venison. Be sure to remove any membrane or silver skin.

Cut meat into 1 1/2 inch thick steaks.


Gently rub steaks with olive oil, 1 t minced garlic, sea salt, and freshly ground black pepper in that order. Place the steaks on a plate, cover with plastic wrap and place back in refrigerator for 45 minutes to one hour.

Pour 2 cups of wine into a sauce pot, add green peppercorns, brown sugar, soy sauce, beef broth, texas gourmet jalapeno kiwi jelly and thyme. Cook over low heat, uncovered until original amount is reduced to ¾ of a cup, approx 45 minutes. Remove from heat, cover, and set aside for later.

For the peppers and mushrooms

Place a stick of butter in a skillet {heavy cast iron if available} over medium heat until melted. Add 1 t minced garlic, saute, stirring often until clear, add mushrooms and peppers. Stir to coat with butter, add basil, salt and pepper. Reduce heat to simmer and cover for 15 minutes. Remove from heat.

Grill venison medallions indirectly over a hot fire for 4-6 minutes, turning once. Remove from heat to a platter and cover for 5 to 8 minutes with a piece of foil to rest the meat.

Reheat mushrooms and reduction sauce. Ladle 2-3 t of sauce in center of heated plate, arrange 2 medallions over the sauce, serve with the mushroom and pepper medly.

Recipe by Brian Slaven


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