Grilled Venison Medallions with a Wild Mushroom Tomato Bordelaise

  • Level: Intermediate
  • Total: 2 hr
  • Prep: 30 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

1/4 cup olive oil

3/4 teaspoon salt

1/2 teaspoon fresh ground black pepper

8 (2 1/2-ounce) venison cutlets, pounded to a thickness of 1/4-inch

1 cup all-purpose flour

2 teaspoons Essence, recipe follows

Wild Mushroom Tomato Bordelaise, recipe follows

1 tablespoon chopped fresh parsley leaves

4 teaspoons grated Parmesan

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

1 tablespoon cayenne pepper

2 1/2 tablespoons paprika

1 tablespoon dried oregano

2 tablespoons salt

1 tablespoon dried thyme

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

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

Directions

  1. 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.
  2. 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):

  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Wild Mushroom Tomato Bordelaise:

  1. 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.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.