Prep Time: 30 Minutes
Yields: 6 Servings

12 (3-ounce) medallions of venison tenderloin or backstrap
½ cup kumquat preserve or orange marmalade
¼ cup vegetable oil
salt and black pepper to taste
granulated garlic to taste
¼ cup minced shallots
¼ cup minced jalapeño peppers
½ cup dry red wine
1 cup venison or veal demi-glace

In a 10-inch sauté pan, heat vegetable oil over medium-high heat. Season medallions well with salt, pepper and granulated garlic and sauté, 4 at a time, until golden brown on all sides and medium-rare. Remove medallions from pan and set aside. Add shallots and jalapeños to pan and sauté 1–2 minutes. Deglaze with red wine then add marmalade and demi-glace. Bring to a rolling boil then reduce to simmer. Return medallions to pan and heat thoroughly. Serve 2 medallions per person and top each serving with an equal amount of sauce.

From “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737,

Privacy Policy Public & EEO Reports LPB Webmail Closed Captions Contact & Address
© 2016 LETA. All Rights Reserved.