Venison Medallions with Spiced Blackberry Sauce

[ChileRelleno]

Venison Medallions with Spiced Blackberry Sauce
Fresh Green Beans with Bacon, Onion and Garlic
Chiles Toreados

Venison Medallions
Four mock tenderloins dry brined with sea salt, then spiced and grilled over high heat to med-rare and med.
Let rest for 15-20 minutes and then slice on an angle against the grain.



Spiced Blackberry Sauce
6oz fresh or frozen blackberries
1 large lemon, juice and zest
3/4C sugar
1/2C Basalmic vinegar
1/4C cider vinegar
2-4 whole cloves  (optional)
1-2 whole star anise (optional)
1/4t salt
1T corn starch mixed with 2T cold water (optional)

Combine all ingredients in a small saucepan and bring to a boil.
Boil for about 5 minutes and lightly mash berries with a large spoon.
Maintain a fast simmer for 5-10 minutes to thicken.
This makes a thin sauce, if a thicker sauce is desired add corn starch slurry and boil for a minute or two while stirring well.
Without the cloves and star anise this is a very sweet sauce, adding them will spice it up.
Use 2 cloves and 1 star anise if you only want a little spice.



Green Beans with Bacon, Onion and Garlic
Cook up a pound of bacon.
I like to do mine in one big weave and then chop it into largish pieces.
Quarter and saute two sweet onions in the bacon grease.
Add in the green beans, bacon and chopped garlic.
Spice with salt and red pepper.
Cook till beans are just tender.





Chiles Toreados
Large Jalapenos or Serranos dipped in bacon grease and seasoned with hot Cajun spice.
Then grilled until tender and given a squeeze of lime.

Grand Finale



Lunches for Work

[Shark Hunter]

Damn!!!
You are in your element John.
Great work my man!

[ChileRelleno]

Thanks Daron, when are y'all going sharking again?

Try the Blackberry sauce on vanilla ice cream too, yummy!

[Shark Hunter]

In May Again.
The whole tribe is going.