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    Venison Tenderloin Medallions

    Venison Tenderloin Medallions with sauteed green beans and Irish colcannon are on the menu for this evening. What are your favorite recipes for medallions?

    #2
    Originally posted by T Ord View Post
    Venison Tenderloin Medallions with sauteed green beans and Irish colcannon are on the menu for this evening. What are your favorite recipes for medallions?
    Ain't never had a medallion, what part of the deer is that?
    It's not the size of the dog, in the fight. It's the size of the fight, in the dog.

    No guts, no glory. All pain, and fury.

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      #3

      Butterfly cut, salt, pepper, garlic, oil/butter, quickly seared, pink on the inside.

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        #4
        Originally posted by HeavyHauler View Post

        Ain't never had a medallion, what part of the deer is that?
        A slice of backstrap/tenderloin about half of an inch or a little more
        Give a man a match, & he'll be warm for 20 seconds. But toss that man a white phosphorus grenade and he'll be warm for the rest of his life.

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          #5
          Originally posted by bladesmith View Post

          A slice of backstrap/tenderloin about half of an inch or a little more
          Salt, pepper, fried to medium.

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            #6
            Originally posted by bladesmith View Post

            A slice of backstrap/tenderloin about half of an inch or a little more
            Why not just eat the whole thing, instead of a tiny snack?
            It's not the size of the dog, in the fight. It's the size of the fight, in the dog.

            No guts, no glory. All pain, and fury.

            Comment


              #7
              Originally posted by HeavyHauler View Post

              Why not just eat the whole thing, instead of a tiny snack?
              snack pack.
              Beware the ApE πŸ‘£


              πŸ‡ΊπŸ‡Έ

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                #8
                I fried them in a cast iron skillet, seasoned with salt and pepper. I topped them with a simple blueberry sauce that complimented the colcannon. We enjoyed it.

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                  #9
                  Originally posted by T Ord View Post
                  I fried them in a cast iron skillet, seasoned with salt and pepper. I topped them with a simple blueberry sauce that complimented the colcannon. We enjoyed it.
                  Blueberry sauce? You mean jam, right?

                  It's not the size of the dog, in the fight. It's the size of the fight, in the dog.

                  No guts, no glory. All pain, and fury.

                  Comment


                    #10
                    Originally posted by HeavyHauler View Post

                    Blueberry sauce? You mean jam, right?
                    Egads, you uncouth Canuk! A sauce made from blueberries, shallots, thyme, and a little sugar.

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                      #11
                      Originally posted by T Ord View Post

                      Egads, you uncouth Canuk! A sauce made from blueberries, shallots, thyme, and a little sugar.
                      So kind of like jam, almost?

                      Where's the gravy, and why isn't it on the venison?

                      And potatoes, where are they?

                      You should post photos of the meals you make, I'd like to see them. Some of them sound good.

                      It's not the size of the dog, in the fight. It's the size of the fight, in the dog.

                      No guts, no glory. All pain, and fury.

                      Comment


                        #12
                        I posted pics waaay back. I paneed them and served them during a saints game. Glad i pit 3 on the side for me! Fuclers at my house ate 3(?) straps worth in minutes. Greedy little fuckers forgot the food on their plate and just kept.grabbing.
                        "I wasn't meant to be a soldier. I was a cheese maker. I MADE FUCKING CHEESE!"

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                          #13
                          Originally posted by T Ord View Post
                          Venison Tenderloin Medallions with sauteed green beans and Irish colcannon are on the menu for this evening. What are your favorite recipes for medallions?
                          cook the fillet as one, slice just before serving. bearnaise sauce. always. and chuck the beans. yuck. Some nice home-made kumara chips and a salad maybe? with the little button tomatoes.

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