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, http://www.jfolse.com.
Care should be taken when field dressing venison, because the tenderloins are often damaged or discarded without recognition. Many hunters consider the backstrap and tenderloin of venison to be the same cut; however, these two cuts are actually separate parts of the full bone-in saddle. The backstrap or loin consists of the muscle on the backbone from the front shoulders to the hind, while the tenderloin is found inside the carcass and is attached to the ilium or pelvic bone. Both cuts are very tender and often can be used interchangeably.