| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Sami |
New, Text, Import |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Center-cut venison; trimmed of all fat and skin |
| 1 |
c |
Molasses |
| 2 |
tb |
Balsamic vinegar |
| 2 |
tb |
Fresh cracked black pepper |
| 2 |
|
Cloves garlic; peeled and finely chopped |
| 1 |
lg |
Shallot; peeled and finely chopped |
| 2 |
ts |
Finely grated fresh ginger |
| 1 |
ts |
Finely chopped fresh thyme |
|
|
Crushed red pepper flakes; to taste |
|
|
Salt; to taste |
| 2 |
tb |
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 Recipe Title: 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
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”