Venison Marinated In Molasses And Black Pepper

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Sami	Import, New, Text	4	Servings

INGREDIENTS

2	lb	Center-cut venison, trimmed
		of all fat and skin
1	c	Molasses
2	T	Balsamic vinegar
2	T	Fresh cracked black pepper
2		Cloves garlic, peeled and
		finely chopped
1		Shallot, peeled and finely
		chopped
2	t	Finely grated fresh ginger
1	t	Finely chopped fresh thyme
		Crushed red pepper flakes
		to taste
		Salt, to taste
2	T	Vegetable oil
1		Recipe Compote of Bacon
		Mushrooms Sweet Potatoes
		Pecans see recipe
4		Sprigs fresh watercress, for
		garnish

INSTRUCTIONS

&
Place venison in a glass dish. In a small bowl, combine molasses,
balsamic vinegar, black pepper, garlic, shallot, ginger, thyme, and
pepper flakes. When well blended, pour over beef. Cover. Refrigerate,
allowing meat to marinate, for 24 hours, turning occasionally.  Remove
meat from marinade, reserving 2 cup for Smoked Bacon Compote  (Compote
of Bacon, etc. - HB) and 4 tablespoons to deglaze pan. Place  on
cutting board, and using a sharp knife, cut into 8 portions.  Season
with salt.  Heat oil in a large cast-iron skillet over medium-high
heat. When  hot, lay beef medallions in skillet and brown for 3
minutes. Turn and  brown for 2 minutes or until desired degree of
doneness is reached.  Just before removing meat, add 4 tablespoons
reserved molasses  marinade to skillet to deglaze the pan as well as to
glaze the  medallions. Quickly turn meat over to glaze other side.
Remove from  skillet immediately.  Place 2 medallions near the center
of each of four hot serving plates,  overlapping each other. Spoon the
Smoked Bacon Compote next to the  medallions, letting the sauce flow
out onto the plate. Place a sprig  of watercress in between the meat
and the compote. Serve immediately.  Yield: 4 servings Original
RecipeRecipe: VENISON MARINATED IN  MOLASSES AND BLACK PEPPER, SERVED
WITH COMPOTE OF SMOKED BACON, WILD  MUSHROOMS, GLAZED SWEET POTATOES,
AND PECANS  HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A16 ELEGANT
GAME DINNER  Recipe by: Dean Fearing  Posted to MC-Recipe Digest V1
#823 by Holly Butman  <butma001@acpub.duke.edu> on Oct 03, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 884 Calories From Fat: 128 Total Fat: 14.4g Cholesterol: 40.8mg Sodium: 287.5mg Potassium: 1525.7mg Carbohydrates: 127.6g Fiber: 4.4g Sugar: 64.7g Protein: 59.4g