Venison - This sounds good! Thought I would Share!

[LifeNRA]

This is not my recipe! My wife seen this on her lunch during the news at 12 noon, sounds good! Cant wait to try it! This sound like a good way to make the tender loins!!!

Buttermilk Marinated Venison Medallions

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The Harrisburg Hilton & Towers

1 North Second Street

Harrisburg, PA 17101

Buttermilk Marinated Venison Medallions with Bourbon Mashed Sweet Potatoes & Caramelized Onion Sauce

Sweet Potatoes:

2 pounds sweet potatoes

olive oil

salt

freshly ground black pepper

4 tablespoons butter

1/4 cup heavy cream

Kentucky Bourbon

2 pound venison loin

Marinade:

4 cups buttermilk

1 t cayenne pepper

2 cloves crushed garlic

2 thyme springs

salt & pepper

Onion Sauce:

4 tablespoons vegetable oil

2 tablespoons flour

2 cups thinly sliced onions

2 1/2 cups veal stock

Method:

Cut venison loin into 4 oz medallions and place in buttermilk marinade.

Place in plastic zip lock bag over night.

Preheat oven to 400 degrees.

Season the pototaes with olive oil, salt & pepper.

Place in the oven and roast until tender for about 1 hour.

Remove from the oven and peel away the skin from each potato.

Place the potatoes in a saucepan over medium heat.

Add the butter.

Season with salt and pepper.

Using a hand-held masher, mash the potatoes untl they are slightly smooth.

Add the cream and incorporate thoroughly.

Add the bourbon to taste.

Reseason with salt & pepper.

Set aside, keeping warm.

Season the loin with salt & pepper.

In a large saute pan over medium heat, add 2 tablespoons of vegetable oil.

When the pan is hot, sear the loin for 2-3 minutes on each side.

In a saute pan over medium heat, combine the remaining 2 tablespoons of vegetable oil and flour.

Mix well.

Cook for about 5 minutes for a brown roux, stirring constantly.

Add the onions.

Season with salt & pepper.

Cook until the onions are wilted for about 6 minutes.

Stir in the veal stock and bring to a boil.

Reduce the heat to medium low and simmer for 30 minutes.

Reseason if necessary.

Remove from the heat and and keep warm.

Place a spoonful of the sweet potatoes in the center of each plate.

Lay the slices of venison around the potatoes.

Spoon some of the onion sauce over the venison.