OBX Connection > Outer Banks Recipes > Venison with Madeira Sauce
Venison with Madeira Sauce

Author: judyk
Date Posted: 11/5/2010
Spicy: No

Ingredients List

for the venison:
2-2 1/2 lbs tender steaks cut 1 1/2" thick (we prefer using tenderloin or filet for this - cut into 1 1/2" medallions, but steak works fine too, cut into similar sized pieces.)
2 Tbl butter
2 Tbl cooking oil (i use olive oil)

for the flouring:
2 Tbl flour
1tsp salt
1/4 tsp each, ginger, dried thyme, fresh ground black pepper

for the sauce:
1/4 C madeira wine (you can substitute marsala with no discernable difference)
1/2 C red currant jelly

Preparation Instructions

Mix dried ingredients into a seasoned flour.
Press it into the medallions by pounding with a meat hammer. The 1 1/2" pieces you started with willl now be about 1/2"-3/4" thick. Try not to tear the flesh, just pound seasoning in with the hammer.
Have the fat sizzling @ medium high in a black cast iron pan (pan is important for uniformity of heat).
Sear the first side of the meat til crusty brown, which takes just 2-3 minutes. Turn and cook other side same way.
You'll know it's right if the meat browns on both sides while the middle is still rare. (if meat is greyish on the outside, you may have put them in before fat was hot enuf, or crowded the pan, steaming them instead of searing them)
You should have everything else to go with your dinner ready at this point, so that the steaks do not wait too long. Transfer medallions to a warm platter.
Add the wine & the jelly to the pan juices & heat til jelly melts. Pout into small saucedish & serve with venision. Melt in your mouth good.
Note: I should add that we like our meat rare to medium rare, so if uncertain about doneness, err on the side of caution & undercook, instead of overdoing.The steak will continue to cook as you are preparing the sauce.
Allow at least 1/2 lb per person, depending on how hungry you are. Don't let meat set too long-venison loses flavor when it cools (but don't burn the roof of yor mouth off, either).

Recipe Background

This is an old recipe from an accomplished game cook that was published in Field & Stream magazine, circa early 90s. The article stressed the importance of using a seasoned cast ironpan. Of the skatey-eight different ways I've prepared venison, this remains hubby's favorite. Bon Appetit!
(no venison??.... good with similar beef cuts)