Served over a Cabernet/Green Peppercorn Reduction Sauce With a Portabello & Sweet Pepper Medley
SERVES: 4 to 5
1 Backstrap of Venison (beef tenderloin may be substituted)
Note: Be sure to remove any membrane or sheath material.
3 Cloves fresh garlic minced
2 Tsp Brined green peppercorns
1 Bottle Cabernet Sauvignon
2 lbs. Portabella mushrooms rinsed & cut into 1/4 inch strips
1Tsp Thyme leaves
1 Red & yellow bell pepper rinsed, & seeded cut into 1/4” strips
1 Can of olive oil spray or olive oil
2 Tbsp Brown sugar
1 Tbsp Texas Gourmet’s Habanero Jelly
1 Can beef broth
1 Stick real butter
Pour entire contents of wine into a sauce pot (Go ahead and taste a little sip, but that’s it!) Add green peppercorns, brown sugar, beef broth, and thyme. Cook over low heat uncovered until original amount is reduced to three quarters of a cup. Remove from heat, cover, and set aside for later. (This should take around 45 minutes to 1 hour)
Gently rub steaks with olive oil, then rub them with freshly minced garlic, then sprinkle lightly with salt and fresh ground pepper. Place the steaks on a plate, cover with plastic wrap, and place in the refrigerator for 1-2 hours.
Meanwhile place the stick of butter in a skillet and place over medium heat, add 1 T minced garlic saute lightly, stirring well until garlic is clear, add the mushrooms and peppers, keep stirring, cover and simmer at medium low heat for 15-20 minutes or until tender. Remove from heat
Place the medallions indirectly over a good, hot fire for 6-8 minutes turning often. Be sure to cook evenly on both sides. Cook to medium unless you prefer a more well done steak.
Reheat the mushrooms and reduction sauce, ladle 2-3 T of sauce in center of heated plate, arrange medallions over the sauce, serve with mushrooms and peppers.
FRIED VENISON CUTLETS WITH CREAM GRAVY
HABANERO GLAZED HIGH FLYIN’ QUAIL
MANDARIN ORANGE SERRANO DRUNK DUCKS
MESQUITE GRILLED DOVE WRAPS
SHARP TAILED GROUSE WITH WILD RICE
SUGAR CURED FERAL HOG
SUGAR CURED WILD TURKEY
TEAL TENDERLOIN WRAPS
VENISON BACKSTRAP WRAP AROUNDS