These are not correctly packaged. They are not trimmed nicely or put in packages of like size. Some are large some are small pieces, in the same package. I am sorry. The Venison was cut and put in a large container for trimming and further cutting. Instead someone came along and just packaged up 4 to 6 pieces and slapped the Medallion label on. It is still excellent meat, just not finished preparing before packaging. You can cut them in like sizes before preparing or just prepare. Again, I am sorry that this has happened. We didn’t realize until we opened a couple of the packages ourselves. We are taking a big loss on these at this price but this is not right.
This was what they were suppose to be!
Each deer meat package contains 4-6 red deer Medallions. Recommend serving 2 medallions per serving. If served with another meat, such as shrimp this package should serve 4. The deer Medallion is cut from the eye of the deer steak. Always turns out great, flavorful and tender. Nothing but the best.
Venison RecipesRed Deer Medallions
1 lb. Venison tenderloin (Marinade)
cup red-wine vinegar
2 cloves garlic,
minced 1 Tbsp. Dried tarragon
tsp. Freshly ground black pepper
To prepare the marinade, in a small glass bowl, combine the vinegar, garlic, tarragon, and pepper. Mix well. Place venison medallions in a shallow glass dish, pour marinade over medallions: turn to coat. Cover dish with plastic wrap and refrigerate for 30 minutes. Preheat broiler. Line a broiler pan with foil. Remove deer medallions from marinade: place on prepared pan. Discard marinade in dish. Broil medallion 6 inches from heat, turning once, about 4 minutes per side for medium. Place deer medallions on a serving platter, cover for 8 minutes in a warm place, 150-degree oven, before serving. Serves 4. To grill, grill over hot preheated grill for 4 minutes per side, turning once. Then place deer medallions on a serving platter, cover for 8 minutes in a warm place, before serving.
Grilled Venison Medallions with a Wild Mushroom Tomato Bordelaise
Recipe courtesy Emeril Lagasse, 2006
- 1/4 cup olive oil
- 8 (2 1/2-ounce) Bur Oaks Red Deer venison cutlets, pounded to a thickness of 1/4-inch – cut from 1 Bottom Round or
- 2 teaspoons Essence, recipe follows
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup all-purpose flour
- Wild Mushroom Tomato Bordelaise, recipe follows
- 1 tablespoon chopped fresh parsley leaves
- 4 teaspoons grated Parmesan
Heat oil in a large nonstick skillet over medium-high heat. Season the venison with the Essence, salt, and pepper, and dredge in flour. When oil is hot, add venison and pan-fry for about 2 minutes or until golden.
Remove from the pan and place on a warmed plate. To serve the venison, pour 1/2 cup of the bordelaise sauce on each of 4 entree plates and place 2 venison medallions on top the sauce. Garnish with the chopped parsley and grated Parmesan.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Wild Mushroom Tomato Bordelaise:
- 1/4 cup olive oil
- 1/2 cup chopped yellow onions
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1 teaspoon minced garlic
- 1/2 pound portobello mushrooms, wiped clean, stems removed, and chopped
- 1/2 pound oyster mushrooms, wiped clean, stems trimmed, and thinly sliced
- 1/2 pound shiitake mushrooms, wiped clean, stems trimmed, and thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup seeded and chopped tomatoes
- 1 cup dry red wine
- 1 quart veal stock or rich beef stock
Heat the oil in a Dutch oven, or large, heavy pot over medium-high heat. Add the onions, carrots, and celery, and cook, stirring, until soft, about 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the mushrooms, and cook, stirring occasionally, until they give off their liquid, about 4 minutes. Add the salt and pepper, and stir to mix well. Add the tomatoes and cook, stirring, for 1 minute. Add the wine, and cook, stirring to loosen any bits on the bottom of the pan. Cook until the wine is reduced by half. Add the veal stock and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 1 hour and 20 minutes. Remove from the heat and adjust the seasoning, to taste. Cover and keep warm until ready to serve with the venison.
Yield: 2 1/3 cups