Blackened Venison w/red wine syrup

[djbogle]

I got the idea from a Field&Stream mag, and adapted it to "Sherwood standards". Turned out purty-durn good.

To make the syrup, combine 1/2 cup red wine and 1/2 cup molasses, 1 tsp. of garlic powder, 1/2 tsp. black pepper in a small sauce pan. Heat to a boil and simmer for about 20 minutes. The recipe called for "dry red wine", and "pure cane syrup", but here in Sherwood, the only wine that the store had was Boone's Farm Mountain Berry (kinda' pink) and I had some sorghum molasses that a feller' down the road made a few months back, so I let her fly.

Slice tenderloin into medallions, about 3/4" thick. Pat them dry, and generously sprinkle with Creole seasoning (I used my fish-blackening powder). Heat a large cast-iron skillet until it just starts to smoke, then add 4 tsp. vegtable oil and let it get hot. Sear the steaks about 3 minutes on each side (for med-rare) and set them to the side for a few minutes. Drizzle the syrup over the medallions, and have at it!!!!

Spur, this has you wrote all over it, so let me know how it turns out. emoHungry

 

[josh.schreiber]

whoa. i knew ive been saving my venison t-loins for something good. ill have to try this one.

 

[Guest]

djbogle - 3/6/2009 11:23 AM I got the idea from a Field&Stream mag, and adapted it to "Sherwood standards". Turned out purty-durn good. To make the syrup, combine 1/2 cup red wine and 1/2 cup molasses, 1 tsp. of garlic powder, 1/2 tsp. black pepper in a small sauce pan. Heat to a boil and simmer for about 20 minutes. The recipe called for "dry red wine", and "pure cane syrup", but here in Sherwood, the only wine that the store had was Boone's Farm Mountain Berry (kinda' pink) and I had some sorghum molasses that a feller' down the road made a few months back, so I let her fly. Slice tenderloin into medallions, about 3/4" thick. Pat them dry, and generously sprinkle with Creole seasoning (I used my fish-blackening powder). Heat a large cast-iron skillet until it just starts to smoke, then add 4 tsp. vegtable oil and let it get hot. Sear the steaks about 3 minutes on each side (for med-rare) and set them to the side for a few minutes. Drizzle the syrup over the medallions, and have at it!!!! Spur, this has you wrote all over it, so let me know how it turns out. emoHungry

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Spur is into blackened hot dogs now, you will never get him to change.</p>