Perfect Venison Tenderloin Medallions

It's been a while since I've posted a recipe and because we love venison, with its distinct flavor bringing pure joy to our taste buds, I thought this a perfect post for today's ABCWednesday 'P' post

My perfect venison tenderloin medallions, served with home made mashed potatoes and your favorite roasted vegetables will make even the most persnickety eater lick their lips and beg for more!

And all things considered, it's easy to pull together.

Ingredients:

1 lb venison tenderloin medallions (soaked in buttermilk for at least 4 hours to tenderize the meat, then drained and left to rest to room temperature, still coated but not sitting in the milk)

2 thinly sliced sweet onions

1 heaping tsp garlic
6 tablespoons butter

1/2 cup rehydrated and thinly sliced lobster mushrooms (or 1 cup fresh mushrooms of your choice)
3 tbsp all purpose flour

2 cups venison broth (beef, vegetable or water will work)

Salt & pepper to taste
This recipe will work with beef and even chicken or pork, just substitute the broth to complement the meat choice; but don't soak any other meat in buttermilk.

Directions

Hydrate your mushrooms in warm water for at least 1/2 hour.  I chose lobster mushrooms because we have them from last season and it makes for a nice rustic meal.  Lobster mushrooms are quite dense and add a meaty texture to the onion sauce.

 

After hydrating, drain and thinly slice them.

Saute the onions in 2 tbsp butter until they begin to caramelize, then add the garlic and cook another minute or so.

Add 1 more tbsp butter and then your mushrooms...

...sauteing just until they begin to brown.

Remove them from the pan and add 1 tbsp of butter on top (this is going to help make the sauce rich).

Sear the venison medallions in the same pan for 1 - 2 minutes per side (make sure the pan is sizzling hot)...

...and remove them to a platter to rest (depending on the cut, 1 - 2 minutes will give you medium medallions, sear longer if you prefer more well done).

Add the rest of the butter and the flour, whisking to create your rue.

Slowly add the broth and continue whisking (add more broth if you prefer a thinner gravy) and add salt a pepper to taste (forgot to include those in my ingredients picture).

You want to be sure you collect all the lovely little tasty bits from the onions, mushrooms and venison that have built up on the bottom of the pan.

Now add the butter/onion/mushroom mixture back into the sauce and stir to combine. 

Take the seared medallions, place them on your plate and cover with the sauce.  I served it with home made mashed potatoes and roasted broccoli & carrots, but my picture of the whole dish was not preferrable, so you'll have to leave that part up to your imagination.   This photo is an appetizer portion, just one medallion, some sauce and mashed...looks like a meal, doesn't it?

I must say that it was precisely as I had hoped, piquant (flavorful), pleasing, and provided thought-provoking discussion about the merits of hunting venison, which we have yet to try.  Have you ever hunted deer?  Would you?  I'd love to go along and give it a try...but I'm sure glad there are butchers who will prepare the meat for consumption!

Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,
Lise

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