Grilled Medallions Of Venison With Black Bean Pancakes Recipes

PERFECT GRILLED VENISON MEDALLIONS WITH BLACKCURRANT GASTRIQUE

Steps:

• Start by making the gastrique. Combine sugar, jelly, vinegar, pepper and salt in a small saucepan. Bring to boil then lower heat to simmer and reduce by half until mixture is thick and coats the back of a spoon.
• Preheat a grill for two zone cooking. The hot zone with the coals should be at least 450f.
• Use butchers twine to tie tight loops around the backstrap, spaced about 1″ apart. This will help it form and keep a cylinder shape during cooking, and slice into nice medallions. This step is optional - you can skip it if you don't have twine but it does promote even cooking.
• Season the backstrap well all over using the Hardcore Carnivore Black seasoning., making sure the ends are coated too.
• Place the backstrap over the hot coals, to sear it. Keep turning it a quarter turn at a time, every 1-2 minutes, until the entire strap is seared well. Then, move it across to the indirect heat side of the grill to finish cooking.
• Use an instant read thermometer to determine doneness. You are looking for 125-130f internal temperature, which will take about 12-16 minutes. Once at temperature, remove the back strap and rest under foil for 5 minutes before slicing.
• Use a sharp knife to cut the twine and remove it. Slice the backstrap into 3/4″ thick pieces. Arrange sliced venison medallions on a plate, and drizzle with the blackcurrant gastrique.

GRILLED MEDALLIONS OF VENISON WITH BLACK-BEAN PANCAKES

Steps:

• In a nonreactive dish large enough to accommodate the meat in one layer, combine the yogurt, hoisin sauce, garlic, gingerroot and pepper, and add the medallions, turning to coat them on all sides. Cover and refrigerate for two to three days, turning twice during this time.
• For the pancakes, place half of the beans in the bowl of a food processor fitted with a steel chopping blade. Pour in the water and Sherry and process until smooth. Add the eggs, process until blended, then scrape the mixture into a bowl. Stir in the remaining beans, scallions, garlic, sesame seeds, oil, gingerroot, Tabasco sauce and salt. Sprinkle the flour onto the mixture, a tablespoon at a time, beating it with a fork until blended.
• Turn your oven to warm. Lightly grease a large, heavy skillet with oil and heat until it is hot. Pour in one tablespoon of the batter for each pancake. Cook them over medium-high heat until the edges begin to brown, about 30 to 45 seconds. Turn with a spatula and cook the second side for 30 seconds. Transfer the cooked pancakes to a warm plate, loosely cover it and place it in the oven. Continue until all the batter has been used.
• Heat a well-seasoned cast-iron or heavy skillet until it is very hot. Add enough oil to lightly film the pan. Place only as many medallions in the pan as will fit comfortably without crowding. Cook the meat over high heat for about four to four-and-a-half minutes on the first side, turn and cook three-and-a-half to four minutes on the second side for medium-rare. Transfer the meat to heated plates. Serve with three to four pancakes. Slice the reserved scallion tops and use them as garnish.