Medallions of venison with chili-pepper sauce recipe

Categories : | Venison | Sauces | Hot & Spicy | Chili |

Ingredients :

• 12 x 2 oz venison medallions, from the back strap if possible
• 4 egg whites, whipped
• 2 tbsp soy sauce
• 1 tspn honey
• 2 garlic cloves, minced
• 2 tbsp cornstarch
• ½ cup vegetable oil
• ½ cup soft butter (1 stick)
• Chili-Pepper sauce (see recipe)

Preparation & Cooking instructions

1. Pound venison medallions with a mallet and 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 of the pieces well, then refrigerate, covered, for 24 hours.
2. Remove venison from marinade. Heat oil in medium-size skillet, add venison and sauté over high heat on both sides until nicely brown. Do not overcook ~ the meat should be pink in the center.
3. Add butter to give venison a delicious nutty taste. Lift venison out of butter, then place on a heated platter and set aside.
4. Keep the skillet, with butter and pan drippings, on the stove to make the Chili-Pepper sauce.
   
5. When sauce is made, place 3 venison medallions on each of 4 plates and pour Chili-Pepper sauce over top.
6. Serve with wild rice or risotto and winter vegetables.
7. Cooks note: To reduce sodium, calories and fat, use low-sodium soy sauce and eliminate oil by sautéing venison in a nonstick skillet using vegetable oil spray. Reduce amount of butter to ¼ cup. Use salt-free, de-fatted beef stock and substitute half-and-half for whipping cream in the sauce.