Perfect Grilled Venison Medallions With Blackcurrant Gastrique Recipes
GRILLED VENISON TENDERLOIN MEDALLIONS RECIPE
Cooking venison on a George Foreman Grill is a great way to quickly sear the meat. You will need to add some fat or marinate the meat prior to grilling, as outlined in the following two recipes.
Provided by Jason
Time 32m
Yield 4
Number Of Ingredients 12
Steps:
- Slice the tenderloin, if not already done. Place the medallions on a plate and coat all over with EVOO, salt, and pepper. Allow the steaks to sit for approximately 30 minutes.
- Prepare your sauce while the venison sits. In a saucepan, heat the butter and oil over medium-high heat. Add the shallots, herbs, and mushrooms. Cook until the mushrooms are just wilted. Add the wine and reduce by half. Add the stock and reduce again by half. Stir in the mustard for about 30 seconds. Season the sauce with salt and pepper. Turn the burner to low just to keep the sauce warm.
- Preheat your Foreman Grill to high. Place the venison on the hot grill plate and close the top. Grill for 1 minute. Turn the meat over and grill for another 30 to 60 seconds, depending on how rare you like it. Be careful not to overcook the meat. Remove the cooked venison to a cutting board and allow it to rest a few minutes before slicing.
- Slice the venison and serve with mushroom sauce over the top. This is good with a vegetable mash, such as winter squash or cauliflower, and some sautéed or grilled greens. A recipe for Acorn squash mash follows the venison recipes.
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