Perfect Grilled Venison Medallions With Blackcurrant Gastrique Food

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 VENISON TENDERLOIN MEDALLIONS RECIPE

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.

GRILLED VENISON

Steps:

• Combine all ingredients.
• Soak venison steaks at least 48 hours.
• Cook on the grill.