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Southern Easy Recipe Venison Medallions
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• Baked Fish
• Banana Fritters
• Bananas Fried
• Barbecued Ribs
• BBQue Shrimp
• Beef Daube
Macaroni
• Beef Ham Gumbo
• Black-Eyed Peas
• Bread Pudding
• Breaded Veal
• Cheese Soufflé
• Chicken Almondoisse
• Chicken Fricassee
• Chicken Gumbo Rice
• Chicken La Louisiane
• Chicken or Shrimp Creole
• Chicken Salad
• Corn in Skillet
• Crab Cakes
• Crab Coldo
• Crab Au Gratin
• Crab or Shrimp Balls
• Crawfish Barbara
• Crawfish Etouffee
• Creole Bouillabaisse
• Creole Cream Pie
• Creole Eggplant Casserole
• Creole Meat Loaf
• Deviled Oysters
• Dirty Rice
• Duck or Goose Roasted
• Flounder Papier
D-Argent
• Fried Soft Crab
• Frog Legs
• Fudge Louisiana Style
• Hot Egg Nog
• Hush Puppies
• Jambalaya
• Jelly Roll
• Liver Creole
• Louisiana Corn Bread
• Louisiana Cornbread Dressing
• Louisiana Beans Rice
• Mirliton Glace
• Mirliton Mustard
• Turnip Greens
• New Orleans
creamy Pralines
• Oyster Omelet
• Oyster Rockefeller
• Oyster Soup
• Oysters Bienville
• Pecan Pie
• Pompano
• Potato Salad
• Praline Sundae
• Red Snapper
• Roux
• Salmon Bisque
• Sausage Crab Gumbo
• Seafood Newburg
• Shrimp Canapé
• Shrimp Salad
• Sole a la Orly
• Stuffed Bell Peppers
• Stuffed Crabs
• Stuffed Eggs
• Stuffed Flank Steak
• Stuffed Pork Chops
• Stuffed Veal Round
• Tripe
• Trout Amandine
• Trout Marguery
• Tujague Boiled Beef
• Turtle Soup
VENISON MEDALLIONS IN LOUISIANA FIG GLAZE
Venison seems to be more popular today than ever before in restaurants across America. Customers enjoy the taste of wild game, while benefitting from less cholesterol. This recipe definitely reflects "The Evolution of Cajun and Creole Cuisine".
INGREDIENTS:
1 3-5 pound tenderloin of venison, trimmed
1 tsp cracked black pepper
1/4 cup Louisiana cane syrup
1 tsp salt
1 tbsp minced garlic
1 cup coarsely chopped onions
1 tbsp fresh thyme leaves
1 cup coarsely chopped celery
1 tbsp chopped basil
1 cup coarsely chopped carrots
1/2 tsp file powder
1/4 cup port
METHOD:
Remove all silver skin from tenderloin and place on an 11 x 14" baking pan. Rub cane syrup well into meat and top with garlic, thyme, basil, file powder, pepper and salt. Once again, rub well into the meat. Place onions, celery and carrots tightly around the tenderloin and sprinkle meat with port. Allow to set at room temperature two hours.
INGREDIENTS FOR SAUTEING:
1/4 cup vegetable oil
1/4 cup sliced oyster mushrooms
1 tbsp diced shallots
1/4 cup port
1 tsp minced garlic
1 1/2 cups demi glace or hunter sauce
1/2 cup diced fresh figs or 1 tbsp fig preserves
salt and cracked black pepper to taste
METHOD:
In a heavy bottom saute pan, heat oil over medium high heat. Slice
tenderloin into twelve medallions and saute until golden brown on eachside, two to three minutes. Add shallots, garlic, figs and mushrooms,
saute until slightly wilted. Deglaze with port and add demi glace. Reduce volume and season to taste using salt and pepper. Place one and a half ounces of sauce in center of plate and top with medallions.
