Venison Medallions
Served over a Cabernet/Green Peppercorn Reduction Sauce with a Portabello and Sweet Pepper Medley

Serves 4
1 Venison backstrap [Note: Be sure to remove any membrane or sheath material]
3 cloves of fresh garlic, minced
2 Tbsp Brined green peppercorns
1 bottle Cabernet Sauvignon
2 lb. portabello mushrooms cut into 1/4 inch strips
1 tsp thyme leaves
1 red and yellow bell pepper rinsed and cut into 1/4” strips
olive oil
2 Tbsp brown sugar
1 Tbsp Texas Gourmet's habanero jelly
1 can beef broth
1 stick butter

Pour bottle of wine into sauce pot. Add green peppercorns, brown sugar, beef broth, and thyme. Cook over low heat uncovered until original amount is reduced to three quarters of a cup. Remove from heat, cover and set aside. (should take 45 minutes to 1 hour)

Gently rub steaks with olive oil, then rub them with freshly minced garlic, the sprinkle lightly with salt and fresh ground pepper. Place the steaks on a plate and cover with plastic wrap and place in refrigerator for 1-2 hrs.

Meanwhile, place the stick of butter in a skillet and place over medium heat, add 1 T minced garlic, sautée lightly stirring well until garlic is clear. Add the mushrooms and peppers, keep stirring, cover and simmer at medium low heat for 15 to 20 minutes or until tender. Remove from heat.

Place medallions indirectly over a good hot fire for 6-8 minutes turning often. Be sure to cook evenly on both sides. Cook to medium unless you prefer a more well done steak.

Reheat the mushrooms and reduction sauce. Ladle 2-3 T of sauce in the center of a heated plate. Arrange medallions over the sauce, serve with mushrooms and peppers.