This one is awesome and easy. Get you some venison backstrap. I prefer the center-cut from the backloin for these medallions. Cut the steaks about 2 to 2 1/2 inches thick. Wrap a strip of bacon around and tie with twine. A simple tie with two twists will suffice. Kosher salt and fresh ground pepper on each side. Sear over very medium-high heat for 4 to 5 minutes or so per side (that includes rotating 1/4 turn). Then turn on the side to sear the bacon to make sure it is crisp. The center of the venison should (always) be medium to medium-rare. Venison (in this case Whitetail) should never really be well-done. And... Voila!
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| Heaven, table for one |
I have never had venision(well venision like salami once when I was 10), but that looks mighty tasty.
ReplyDeleteAh, heck, that beats tacos any day of the week...jealous here.
ReplyDeleteAlmost makes me drool just looking at the picture.
ReplyDeleteOh, AGirl, if you were closer I'd make sure to have you over for dinner. Trying venison for the first time is something that should be done where it is cooked properly. Too many people think they do not like it because it was handled or cooked improperly.
ReplyDeleteStephen - Freezers full of it. I wish you were close by as well. Heck, we'd have a blogger shoot/dinner.
John - Thanks for the comment. It turned out great.
45er - that looks sooo delicious! you are going to have to invite us all down and serve that. with the couscous and broccoli. i'll bring the red wine - yummeh!
ReplyDeleteyour friend,
kymber
Kymber, I really wish I could. I'll add the blog meet/wild game dinner to my list of things to do if I win the lottery (that I don't play).
DeleteOh man, you're killin me over here... :-) Looks delicious and I'm on the road... sigh
ReplyDeleteSorry NFO, you know I'd share if I could.
DeleteYUM! and I agree...well done is a bad bad word
ReplyDeleteLB, thanks. Yes, all of the times I've heard someone say they "hated" venison, they were usually the people that can't stand pink in their steak.
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