Medallions of Venison with Chili-Pepper Sauce
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INGREDIENTS 12 (2-ounce) venison medallions, from the back strap if possible 4 egg whites, whipped 2 tablespoons soy sauce 1 teaspoon honey 2 garlic cloves, minced 2 tablespoons cornstarch 1/2 cup each; vegetable oil and soft butter (1 stick) Chili Pepper Sauce (recipe follows) Pound venison medallions with a mallet; place in a ceramic or stainless steel dish. In a small bowl, combine egg whites, soy sauce, honey, garlic and cornstarch. Spoon mixture over venison, coating all pieces well, then refrigerate, covered, 24 hours. Remove venison from marinade. Heat oil in medium-size skillet; add venison and sauté over high heat on both sides until nicely brown. DO NOT OVERCOOK; meat should be pink in the center. Add butter to give venison a delicious nutty taste. Lift venison out of butter, then place on a heated platter; set aside. Keep the skillet, with butter and pan drippings, on the stove to make the Chili-Pepper Sauce. When sauce is made, place 3 venison medallions on each of 4 plates and ladle Chili-Pepper Sauce over top. Serve with wild rice or risotto and winter vegetables. Makes 4 servings CHILI-PEPPER SAUCE 3 strips bacon, sliced 1/2 each, medium-size, diced; yellow onion, red and green bell pepper, and jalapeno 2 cups sliced portobello mushrooms 2 tablespoons chili powder 1 teaspoon all-purpose flour 1/2 teaspoon ground cumin 2 cups beef stock or consomme 1/2 cup dark red wine (such as cabernet sauvignon) 1/4 cup dry sherry 1 cup whipping cream Salt, freshly ground black pepper and cayenne pepper, to taste Sauté bacon in venison pan drippings. Add onion, bell peppers, jalapeno and mushrooms; sauté until translucent. Sprinkle with chili powder, flour and cumin and stir well. Add stock, wine and sherry; bring to a boil. Reduce heat and simmer a few minutes, then stir in cream. Heat, but DO NOT BOIL. Season with salt, black pepper and cayenne pepper. Use as directed above.