Medallions of Venison with Chili-Pepper Sauce

[FOsteology]

Chili-Pepper Sauce:

3 Strips of Bacon, sliced.
1/2 each Medium size, diced: yellow onion, red and green bell peppers and jalapeño (seeded and minced).
2 cups Sliced portabella mushrooms.
2 tbs. Chili powder.
1 tsp. All purpose flour.
1/2 tsp. Ground cumin.
2 cups Beef stock or consumme.
1/2 cup Dark Red wine (cabernet sauvignon or merlot).
1/4 cup Dry sherry.
1 cup Whipping cream.
Salt, ground black pepper and cayenne pepper, to taste.

Sauté Bacon, add the onions, peppers, jalapeño, and mushrooms; sauté until translucent. Sprinkle with chili powder, flour and cumin and stir well. Add the stock, wine and sherry; bring to a boil. Reduce the heat and simmer for a few minutes, then stir in the cream. Heat, but do not boil. Season to taste.


12 3-4 oz. Venison Medallions.
4 Egg whites, whipped.
2 tbs. Soy sauce.
1 tsp. Honey.
2 Garlic cloves, minced.
2 tbs. Cornstarch.
1/2 cup Ea. Vegetable oil and soft butter (1 stick).
Chili-pepper sauce.

Pound venison medallions with a mallet; place in a ceramic or stainless steel dish. In a small bowl, combine egg whites, soy sauce, honey, garlic, and cornstarch. Spoon mixture over venison, coating all pieces well, then refrigerate, covered, 24 hours.

Remove venison from marinade. Heat oil in a medium size skillet; add the venison and sauté over high heat on both sides until nicely brown. Do not overcook; meat should be pink in the center (Medium Rare - Medium). Add the butter to give the venison a delicious nutty taste. Lift venison out of the butter, and arrange on serving plate, set aside. Heat desired amount of (premade) chili- pepper sauce and ladle over the top of the medallions. Serve with rice or risotto and winter vegetables.

mmmm, mmmm, Enjoy!