This stuff is awesome! I got this recipe from a cajun friend on another hunting forum, and it is to die for!
Give it a try. You will not be disappointed!
Backstrap Medallions with Pontchartrain Sauce
10 min prep ; 15 min to cook
- cut your venison or elk backstrap into 2"x2" squares
- lightly coat with EVOO and season with fresh cracked black pepper and sea salt
- you can place medallions in ziplok bag and add 1/4 cup of balsamic vinegar to act as a marinade for several hours (optional)(I did not use the marinade, so I don't know what that will do to it, taste wise)
- in cast iron or regular skillet, add 3T butter and 3T of EVOO , place temp on med/high heat to melt butter
- when butter/oil begins to boil or steam, add medallions and sear all sides , this won't take long .. cook meat how you like (rare, medium, etc..) set meat aside , 4-5 medallions per plate
- adjust stove to MED heat and add 1T minced garlic into skillet and cook for 1-2 min. DON'T overcook garlic taste will be bitter
- then add 1 cup of heavy whipping cream and stir
- than add 1tsp of creole or brown mustard and stir
- stove top temp should be on MED or MED/LOW
- sauce will begin to thicken , keep stirring for several minutes
- add 1T of butter , stir
- then add 1-2 T of capers to sauce
- sprinkle salt and pepper in sauce according to your taste
- stir until desired thickness is achieved
when you remove skillet from stove top, sauce will thicken as cools.
if you need to make sauce more loose, just add a few tsps. of white cooking wine or water
spoon generously over medallions
Bisch
Topic: Backstrap Medallions with Pontchartrain Sauce (Read 2703 times)
