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venison medallion recipe

SEARED VENISON MEDALLIONS WITH BACON AND CILANTRO ORANGE TAPENADE

Author: Larry White
5 from 7 votes
Print Recipe Pin Recipe
Course Main Course
Prep Time45 minutes
Cook Time45 minutes
Servings: 3 People

Ingredients 

For the Bacon Wrapped Venison Tournedos

  • 8 venison medallions (about 2.5 inches thick venison cut from the backstrap or tenderloins)
  • 8 strips thick cut smoky bacon
  • 1 bunch cilantro stems, chopped
  • 1/2 cup olive oil
  • 4 cloves fresh garlic, chopped
  • salt and pepper as needed
  • butchers twine for securing the bacon

For the Orange Cilantro Tapenade

  • 1/4 cup fresh or high quality orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon lime zest
  • 1/2 cup extra virgin olive oil
  • 1 cup kalamata olives, pitted and finely chopped
  • 2 tablespoons capers, finely chopped
  • 1/2 cup packed cilantro leaves, finely chopped
  • kosher salt
  • ground black pepper

For the Hushpuppies

  • Cooking oil, for deep frying
  • 1 8.5 ounce box cornbread mix
  • 1/4 cup cake flour
  • 6 green onions, thinly sliced
  • 1/2 cup onion, finely chopped
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 egg
  • 1/2 cup canned sweet potato puree

Instructions

Wrap and marinate the venison

  • Place the bacon in a pot with enough water to completely cover the bacon. Bring to a slow simmer and cook the bacon for 3 minutes. Remove the bacon and dry off with paper towels.
    Wrap one piece of bacon around the circumference of each medallion. Wrap butchers twine around the bacon and venison to secure.
  • Place the venison in a baking dish. In a bowl mix together the oil, cilantro, garlic and a pinch of kosher salt & back pepper. Pour the marinade over top of the meat and marinate for 2 to 8 hours.

Make the tapenade while the venison is marinating.

  • Combine all of the ingredients for the tapenade to a bowl and mix well. Season with salt and pepper as desired. Covered tightly this mixture will keep in the refrigerator for up to 1 week.

Make the hush puppies and keep them warm in the oven.

  • Pre-heat your oven to the warm setting. In a heavy duty medium sized pot, add enough oil to fry the hush puppies while leaving at least 3 inches of clearance to insure there is no oil spillage. Bring the oil to 350 degrees F.
    In a large bowl mix together all of the ingredients for the hush puppies and mix until thoroughly combined. Drop the batter into the hot oil in tablespoon size portions being careful that you do not splatter the oil.
    Fry in batches until they are golden brown (about 3-4 minutes). Season with salt and pepper. Place uncovered in a pre-heated warm oven while you cook the venison.

Cook the venison medallions.

  • Place your grill or large cast iron skillet over high heat. Season the steaks with salt and black pepper. Place the steaks on their sides (bacon side down) and cooked while rotating the meat until the bacon in nicely browned and a little charred.
    Now turn them onto their flat sides and cook for about 2 minutes on each side or until you reach your desired internal temperature (as always I recommend not cooking venison steaks passed medium rare).
    Let the steaks rest for 5 minutes, remove the strings and serve with the tapenade and sweet potato hush puppies.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!