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Author Topic: Backstrap Medallions with Pontchartrain Sauce  (Read 673 times)

Online Bisch

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Backstrap Medallions with Pontchartrain Sauce
« on: November 29, 2014, 10:02:00 PM »
This stuff is awesome! I got this recipe from a cajun friend on another hunting forum, and it is to die for!

Give it a try. You will not be disappointed!


Backstrap Medallions with Pontchartrain Sauce

 10 min prep ; 15 min to cook


- cut your venison or elk backstrap into 2"x2" squares
- lightly coat with EVOO and season with fresh cracked black pepper and sea salt

- you can place medallions in ziplok bag and add 1/4 cup of balsamic vinegar to act as a marinade for several hours (optional)(I did not use the marinade, so I don't know what that will do to it, taste wise)


- in cast iron or regular skillet, add 3T butter and 3T of EVOO , place temp on med/high heat to melt butter
- when butter/oil begins to boil or steam, add medallions and sear all sides , this won't take long .. cook meat how you like (rare, medium, etc..) set meat aside , 4-5 medallions per plate

- adjust stove to MED heat and add 1T minced garlic into skillet and cook for 1-2 min. DON'T overcook garlic taste will be bitter
- then add 1 cup of heavy whipping cream and stir
- than add 1tsp of creole or brown mustard and stir
- stove top temp should be on MED or MED/LOW
- sauce will begin to thicken , keep stirring for several minutes
- add 1T of butter , stir
- then add 1-2 T of capers to sauce
- sprinkle salt and pepper in sauce according to your taste
- stir until desired thickness is achieved

when you remove skillet from stove top, sauce will thicken as cools.
if you need to make sauce more loose, just add a few tsps. of white cooking wine or water

spoon generously over medallions

     

Bisch
Traditional Bowhunters of Texas Life Member
Lone Star Bowhunters Assn Life Member
TGMM Family of the Bow

Offline KyStickbow

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Re: Backstrap Medallions with Pontchartrain Sauce
« Reply #1 on: November 30, 2014, 12:43:00 AM »
Gonna have to give that a try Bisch it looks great...thanks brother!!
Aim small...Miss small!!

Offline oldgoat

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Re: Backstrap Medallions with Pontchartrain Sauce
« Reply #2 on: November 30, 2014, 11:08:00 AM »
Dang, that looks Good. We may have to start calling you Bowdoc!!
TGMM Family of the Bow

Online Bisch

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Re: Backstrap Medallions with Pontchartrain Sauce
« Reply #3 on: November 30, 2014, 05:43:00 PM »
Quote
Originally posted by oldgoat:
Dang, that looks Good. We may have to start calling you Bowdoc!!
Oh, I can cook waaaaaay better than "Dawn"!   :laughing:    :laughing:    :laughing:      

Bisch
Traditional Bowhunters of Texas Life Member
Lone Star Bowhunters Assn Life Member
TGMM Family of the Bow

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