Venison Medallions With Mushrooms
1 3/4 lb. assorted fresh mushroom sliced (shiitake, oyster, button, ext.)
1/2 lb enoki mushrooms sliced
1/2 c. olive oil 6 tbs. butter 2 tbs. fresh thyme, chopped
1 1/2 c. beef broth
1 c. dry red wine
6 venison tenderloin steaks,
1 1/4 inch thick toss mushrooms with salt and pepper.
Broil on large sheet pan 3 minutes on each side.
Turn oven to 250 degrees, keep mushrooms warm. melt 3 tbs. butter in each of 2 heavy skillets. Season steaks with salt and pepper, cook about 4 minutes per side for rare. divide wine and broth between skillets and simmer, about 5 minutes.
Divide steaks among plates. Spoon mushrooms and pan juices over meat.
Be careful with the cayenne or you will have a super spicy piece of fish.
Fire up your grill.
Dip thawed fillets in melted butter (add a little lemon juice) or if you want your fish to be fat free substitute white wine.
Place the fillets on the grill and season them with cayenne pepper, black pepper, garlic powder, and salt.
Put the lid back on your grill.
After 5 minutes (approx. for a fillet from a 2-3 lb. walleye) remove the lid and loosen the fillets from the grill surface, DO NOT FLIP OR TURN THE FILLETS.
Baste the fillets with butter or wine and re-season if necessary.
Put the lid back on the grill.
Wait another 5 minutes and your fillets should be ready.
They are ready when the thickest part of the fillet is white and will flake off.
Now this Walleye recipe is GREAT for Lake Erie Walleye, I have even had this recipe prepared while tailgating at a baseball game. Both these recipes are highly recommended