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)
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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