Gift subscriptions require no shipping, email sent straight to their inbox. Gift Now >>

Gift subscriptions require no shipping, email sent straight to their inbox. Gift Now >>

Subscribe Today
ADVERTISEMENT

Venison Medallions with Mushroom Risotto and Sweet-Pepper Coulis

Author: Mary Katherine Sharman // Photography by: Marc Vaughn

Chef Kipp Bourdeau

Pine Creek Sporting Club
Okeechobee, FL

 

Venison

Ingredients

1 pound venison tenderloin, trimmed, cut into medallions

1 tablespoon A1 steak sauce

1 tablespoon soy sauce

2 tablespoons red wine

4 juniper berries, crushed

1 tablespoon coarse ground pepper

1 tablespoon olive oil

A sprig of fresh rosemary

 

Directions

1 In large ziploc bag, add steak sauce, soy sauce, red wine, juniper berries, cracked pepper, olive oil, and rosemary. Mix well.

2 Place venison medallions in bag, let marinate for 1 hour.

3 Remove venison from the marinade and pat dry with a paper towel.

4 In a large sauté pan over high heat, add 1 tablespoon of olive oil. Place venison in the sauté pan and cook for about 3 minutes on each side until medium rare.

 

Risotto


Ingredients

2 tablespoons unsalted butter

2 tablespoons minced shallots

1 cup Arborio rice

½ cup white wine

2 ½ cups chicken stock

2 cups crimini mushrooms, sliced

¼ cup fresh grated parmesan cheese

 

Directions

1 In a medium saucepan over low heat, bring chicken stock to a low simmer.

2 In a large sauté pan, bring to medium heat, add butter, shallots, and Arborio rice; sweat for 3 to 5 minutes. Add white wine, cook for 3 more minutes.

3 Add a third of the hot chicken stock and stir until rice absorbs the stock; repeat until all stock is used and rice is almost fully cooked.

4 In a medium sauté pan, cook mushrooms in a little olive oil or butter. Fold mushrooms and parmesan

5 cheese into cooked risotto.

 

Sweet Pepper Coulis

Ingredients

2 red peppers; roasted, peeled, seeds removed

½ cup chicken stock

1 tablespoon corn starch dissolved with 2 tablespoons of chicken stock

 

Directions

1 In a medium sauce pan over medium heat, add roasted peppers and chicken stock. Simmer for 5 minutes, then add cornstarch and simmer for 5 more minutes.

2 Next, puree in a blender until smooth.

3 Keep warm.

To serve, on four warm serving plates, divide the risotto evenly and place on center of each plate. Place three medallions of venison on each plate, drizzle with pepper coulis, garnish with herbs and onion sprouts; serve immediately.

Venison Medallions with Mushroom Risotto and Sweet-Pepper Coulis

STORY BY
PHOTOGRAPHY BY

Venison Medallions with Mushroom Risotto and Sweet-Pepper Coulis

STORY BY
PHOTOGRAPHY BY

Venison Medallions with Mushroom Risotto and Sweet-Pepper Coulis

STORY BY
PHOTOGRAPHY BY
‘‘

Chef Kipp Bourdeau
Pine Creek Sporting Club
Okeechobee, FL

Ingredients for Venison
1 pound venison tenderloin, trimmed, cut into medallions
1 tablespoon A1 steak sauce
1 tablespoon soy sauce
2 tablespoons red wine
4 juniper berries, crushed
1 tablespoon coarse ground pepper
1 tablespoon olive oil
A sprig of fresh rosemary
Directions for Venison
1 In large ziploc bag, add steak sauce, soy sauce, red wine, juniper berries, cracked pepper, olive oil, and rosemary. Mix well.
2 Place venison medallions in bag, let marinate for 1 hour.
3 Remove venison from the marinade and pat dry with a paper towel.
4 In a large sauté pan over high heat, add 1 tablespoon of olive oil. Place venison in the sauté pan and cook for about 3 minutes on each side until medium rare.
Ingredients for Risotto
2 tablespoons unsalted butter
2 tablespoons minced shallots
1 cup Arborio rice
½ cup white wine
2 ½ cups chicken stock
2 cups crimini mushrooms, sliced
¼ cup fresh grated parmesan cheese
Directions for Risotto
1 In a medium saucepan over low heat, bring chicken stock to a low simmer.
2 In a large sauté pan, bring to medium heat, add butter, shallots, and Arborio rice; sweat for 3 to 5 minutes. Add white wine, cook for 3 more minutes.
3 Add a third of the hot chicken stock and stir until rice absorbs the stock; repeat until all stock is used and rice is almost fully cooked.
4 In a medium sauté pan, cook mushrooms in a little olive oil or butter. Fold mushrooms and parmesan
5 cheese into cooked risotto.
Ingredients for Sweet Pepper Coulis
2 red peppers; roasted, peeled, seeds removed
½ cup chicken stock
1 tablespoon corn starch dissolved with 2 tablespoons of chicken stock
Directions for Sweet Pepper Coulis
1 In a medium sauce pan over medium heat, add roasted peppers and chicken stock. Simmer for 5 minutes, then add cornstarch and simmer for 5 more minutes.
2 Next, puree in a blender until smooth.
3 Keep warm.
To serve, on four warm serving plates, divide the risotto evenly and place on center of each plate. Place three medallions of venison on each plate, drizzle with pepper coulis, garnish with herbs and onion sprouts; serve immediately.

Venison Medallions with Mushroom Risotto and Sweet-Pepper Coulis This article is published in the issue.
Click here to purchase this black issue
Intrested in buying other back issues?
Click here
ARTICLES FROM THE OCTOBER / NOVEMBER 2015 ISSUE
Life in Bronze

Filed In: ,

Liz Lewis employs several foundries in the Bozeman area to cast her lost-wax-style work. Recently, she has begun exploring the use of colored patinas to reproduce the coloration of sporting......

Being at Brays

Filed In: , , , ,

Located outside of Savannah, Georgia, and proximate to the charming coastal town of Beaufort, South Carolina, and within a short drive of Charleston—the current capital of Southern lifestyle—Brays...

Curated Fashions

Filed In: , ,

After spending more than eight years in the UK running retail shops, Ramona Brumby of Atlanta’s The London Trading Company came home. “My passion is anything to do with décor,......

Inside the October-November 20...

Filed In:

This month’s cover photo of the German shorthaired pointer was taken at Pheasant Ridge by Terry Allen during our June-July 2015 feature coverage of Ferrari. As we traveled to Pheasant......

Bertuzzi Gullwings

Filed In: , , , ,

Bertuzzi shotguns have the unique design characteristic of ali di gabbiano, Italian for “the wings of a gull” as the sideplates spring outward like wings, revealing the lockwork inside. ...

Stealthy Ghosts

Filed In: , , ,

Judy Balog, who owns and runs Silvershot Weimaraners in Michigan with Jerry Gertiser, has owned Weimaraners for more than 20 years....

You may also like

Sturdy Brothers Waxed Canva...

This portable piece is handcrafted to last a lifet...

Viski Solid Copper Shot Gla...

These shot glasses are hand crafted and feature an...

Filson Desert Iron Knife

This Filson Folding Knife is handmade in Seattle w...

Venison Medallions with Mushroom Risotto and Sweet-Pepper Coulis

Chef Kipp Bourdeau
Pine Creek Sporting Club
Okeechobee, FL

Ingredients for Venison
1 pound venison tenderloin, trimmed, cut into medallions
1 tablespoon A1 steak sauce
1 tablespoon soy sauce
2 tablespoons red wine
4 juniper berries, crushed
1 tablespoon coarse ground pepper
1 tablespoon olive oil
A sprig of fresh rosemary
Directions for Venison
1 In large ziploc bag, add steak sauce, soy sauce, red wine, juniper berries, cracked pepper, olive oil, and rosemary. Mix well.
2 Place venison medallions in bag, let marinate for 1 hour.
3 Remove venison from the marinade and pat dry with a paper towel.
4 In a large sauté pan over high heat, add 1 tablespoon of olive oil. Place venison in the sauté pan and cook for about 3 minutes on each side until medium rare.
Ingredients for Risotto
2 tablespoons unsalted butter
2 tablespoons minced shallots
1 cup Arborio rice
½ cup white wine
2 ½ cups chicken stock
2 cups crimini mushrooms, sliced
¼ cup fresh grated parmesan cheese
Directions for Risotto
1 In a medium saucepan over low heat, bring chicken stock to a low simmer.
2 In a large sauté pan, bring to medium heat, add butter, shallots, and Arborio rice; sweat for 3 to 5 minutes. Add white wine, cook for 3 more minutes.
3 Add a third of the hot chicken stock and stir until rice absorbs the stock; repeat until all stock is used and rice is almost fully cooked.
4 In a medium sauté pan, cook mushrooms in a little olive oil or butter. Fold mushrooms and parmesan
5 cheese into cooked risotto.
Ingredients for Sweet Pepper Coulis
2 red peppers; roasted, peeled, seeds removed
½ cup chicken stock
1 tablespoon corn starch dissolved with 2 tablespoons of chicken stock
Directions for Sweet Pepper Coulis
1 In a medium sauce pan over medium heat, add roasted peppers and chicken stock. Simmer for 5 minutes, then add cornstarch and simmer for 5 more minutes.
2 Next, puree in a blender until smooth.
3 Keep warm.
To serve, on four warm serving plates, divide the risotto evenly and place on center of each plate. Place three medallions of venison on each plate, drizzle with pepper coulis, garnish with herbs and onion sprouts; serve immediately.

You may also like

PRAIRIE CHICKEN GUISADA

Recipe from the article "High Plains Heat," featur...

PRAIRIE CHICKEN FRICASSEE

Recipe from the article "High Plains Heat," featur...

Boudin-stuffed Quail with K...

Recipe from the article "Fare Game," featured in t...