Venison Medallions in Cream Sauce

Game plays a prominent role in our meal plans.  Living in Wyoming we enjoy what seems to be an abundance of antelope and venison.  In my area, the game feasts primarily on sage brush and prairie grass.  Having several wonderful ways to cook game is a quest I am on. Our absolute favorite is to have it chicken fried.  We also really like to have it slow cooked in a crock pot (I usually do a basic crock pot formula that I outline in my Design a Dish eBook).

Last week I decided to try something new.

I had a couple of packages of venison back strap in the freezer. The back strap is a very tender cut and lends itself well to becoming small steaks or medallions. A tasty marinade and delicious sauce really made this dish spectacular.  My husband like it so much he said I could make it every week!

 

 

Venison Medallions in Cream Sauce

Venison back strap- 2 straps
Juice from 2 lemons
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon cumin
2  onions, sliced thin
4 tablespoons healthy fat (I used ghee)
1 cup mushrooms, sliced
1/2 red pepper, chopped
1 tomato, diced
2 cups broth
1/2 cup cream
1/2 cup sour cream
1 teaspoon powdered garlic
salt
pepper

Cut venison in small steaks or medallions about 1/3 inch thick.  Put in a glass dish and cover with lemon juice, olive oil, chili powder and cumin. Toss well. Allow to marinade for several hours.

In a deep and heavy bottom skillet (I used cast iron) heat 1/2 the fat and add onions. Cook over low heat until very soft (about 20 minutes).   Meanwhile, remove venison from marinade and dry the medallions.

When the onions are soft, remove from skillet. Add another tablespoon of fat and fry the medallions for about two on each side.  I did mine in batches.  Once all medallions are fried set aside.

Add remaining fat and fry mushrooms and red pepper until soft (about 5 minutes).  Remove vegetables from skillet.  I had all of the onions, medallions and vegetables on one dish off heat since they would soon be combined.

Add broth to skillet. Using a spatula, deglaze the pan to remove any little cooked bits. Bring the broth to a boil. Season with powdered garlic, salt and pepper. Taste to make sure your broth is delicious.  Return all vegetables and meat to the pan. Add cream, sour cream and tomatoes. Cook for a couple of minutes just to warm through.  Adjust salt and pepper if needed.

Serve with rice, potatoes or pasta to absorb the tasty sauce.

The spices that the venison marinaded in really come through in this simple dish without being over powering.  Keeping the steaks on the thinner side allows them to cook quickly and stay extremely tender.  This made a nice quantity and we were able to enjoy it a second night fried potatoes on the side.  This dish is also a great way to add nutritious bone broth into a meal. With warmer weather on the horizon I’m going to be looking for lots of dishes like this.

No venison on hand? I’m confident this dish would be delicious made with beef.

Do you enjoy venison? What is your favorite way to prepare it?

This post is shared at Traditional Tuesdays.

6 comments to Venison Medallions in Cream Sauce

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