Venison Medallions with Blueberry-Sage Sauce and Compote of Leek and Wild Mushrooms

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You can definitely tell that deer season has started here. Our lives revolve around food plots, deer stands, and trail cameras. Right now it's bow season and my son hunts with a bow. My guys both eat what they kill, but they kill very few deer. They are members of a deer management club, and the rules are pretty strict.  I can usually count on at least one of two deer per season going into the freezer though. When I first married Greg, I hated the thought of cooking and eating deer. However, almost 29 years later things have changed a little. One contributing factor is the quality of the food we buy. Knowing that much of the meat in our stores has added hormones and antibiotics discourages me from purchasing it. For that reason, and the fact that I have figured out to cook more than venison chili, I have grown to enjoy venison. Today I'm sharing a fabulous recipe from The Mansion on Turtle Creek Cook Book. It looks fancy, and you would think it would be difficult. There are a few steps involved, but this recipe is very simple to prepare and delicious to eat.  
Blueberry-Sage Sauce
 
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Ingredients
  • 2 c. zinfandel
  • 1½ pints blueberries, fresh or frozen, rinsed and well drained
  • 2 c. brown veal demi glace
  • 2 tbsp. unsalted butter
  • Salt, to taste
  • Juice of ½ lemon or to taste
  • 2 sprigs fresh sage
Instructions
  1. Place Zinfandel in a medium saucepan and bring to a boil. Cook until liquid is reduced to about ½ cup.
  2. Add the berries, and return liquid to a simmer. Cook, stirring occasionally, for about 10 minutes or until berries are soft.
  3. Add demi-glace and bring the liquid to a boil. Lower heat and cook, stirring occasionally, for 10 minutes or to coat the back of a spoon.
  4. Strain sauce nd whisk in butter. Season with salt and lemon juice to taste. Place sage in sauce and steep for 10 to 20 minutes or until ready to use. Keep warm. Remove sage sprigs before serving.
Notes
You can find Classic French Demi-Glace in some grocery stores. The brand I used was More Than Gourmet.

Compote of Leek and Wild Mushrooms
 
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Ingredients
  • 1 lg. leek, white part only
  • 1 c. chopped assorted wild mushrooms
  • ½ c. heavy cream
  • Salt to taste
  • Juice of ½ lemon or to taste
Instructions
  1. Cut leek into 2-inch sections. Cut sections into fine julienne strips.
  2. Combine leek strips, wild mushrooms, and cream in a medium saucepan. Bring to a boil, lower heat, and cook for about 5 minutes or until the cream has thickened.
  3. Remove from heat and season to taste with salt and lemon juice. Keep warm.
  4. Compote may be prepared several hours ahead. Keep warm or reheat gently.
  5. Sauce may be prepared several hours ahead. Keep warm or reheat gently if necessary.

 
Venison Medallions with Blueberry-Sage Sauce and Compote of Leek and Wild Mushrooms
 
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Ingredients
  • 8 (3-oz.) medallions from the backstrap of venison
  • Salt and pepper, to taste
  • 3 tbsp. canola oil
  • Blueberry-Sage Sauce (recipe follows)
  • Compote of Leek and Wild Mushrooms (recipe follows)
Instructions
  1. Season venison with salt and pepper, to taste. Heat oil in a large cast-iron skillet over high heat. Bring oil to smoking point.
  2. Place medallions carefully in the pan and saute for 3 minutes, being careful not to crowd the pan. Turn and cook for another 2 minutes for medium-rare. Repeat as needed to brown all fillets.
  3. Spoon Blueberry-Sage Sauce over the bottom of each dinner plate Place with 2 medallions in the center of each plate and nestle a small mound of Compote of Leek and Wild Mushrooms above the medallions. Serve immediately.

 

Peanut Butter and Jelly Bars

 

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Despite my plans to continue working after Wes was born, everything changed when he was early, and weighed a little over four pounds. Greg and I decided that I would quit work, at least for a while, to keep Wes at home. We would simply cut back on a few things to make it work. That was over twenty-three years ago! Thankfully, we were able to do it. I will never regret that decision, and occasionally, I would like to have a few of those years, when the kids were small, back again.

The kids kept me busy. I was always volunteering at the school, or chauffeuring kids around, and there was always a request for home-baked goods from someone. If only I had known about these PB & J bars then! Honestly, I’m not even a huge fan of peanut butter, but these bars are irresistible! They are perfect for that next occasion that calls for a sweet treat. Homemade is always better, and these bars are super simple.

Remember those with food allergies. Do your homework to make sure that you are not baking these for anyone with a nut allergy.

 

Peanut Butter and Jelly Bars
 
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Ingredients
  • 2 sticks unsalted butter, room temperature
  • 1½ c. sugar
  • 1 tsp. vanilla extract
  • 2 lg. eggs, room temperature
  • 2 c. creamy peanut butter
  • 3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1½ tsp. kosher salt
  • 1½ c. raspberry jam (or other jam)
  • ⅔ c. salted peanuts, coarsely chopped
Instructions
  1. Preheat the oven to 350° F.
  2. Grease a 9 x 13-inch cake pan. Line with parchment paper, then grease and flour the pan.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
  4. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
  5. Spread ⅔ of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all of the jam isn't covered. It will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

 

Twisted Slaw

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The summer of 2016 has been one of the hottest and dryest that I can recall. Our grass is brown, we have trees dying, and our yard already resembles autumn with the yellow and falling leaves. We, most likely, have several more weeks of hot weather, but I am over summer already!

Labor Day is going to be the unofficial end of summer for me, and I’m going to send it off with a bang! I will be with family this year cooking up all of our favorite summertime foods. Hamburgers and hot dogs, brown sugar baked beans, potato salad, homemade ice cream and my cousins fabulous Twisted Slaw!

My cousin, Regina, has a delicious slaw recipe. It is similar to the slaw I have made for years. However, the addition of bell pepper, chives, and green onions definitely takes her slaw over the top with the fresh flavor. It’s delicious alone or on top of a burger or hot dog!

If you are looking for a short-cut, use the pre-shredded cabbage. Regina says that she does this often when feeding her big family. Prepare several hours before serving and store in the refrigerator. Oh, and don’t forget to have a few extra copies of this recipe handy at the cookout because it’s sure to be a hit!

 

Twisted Slaw
 
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Ingredients
  • 2 heads cabbage, chopped
  • 1 lg. carrot, chopped
  • ¼ c. chopped chives
  • 3 green onions, chopped
  • ½ c. chopped bell pepper
  • ⅛ c. sugar
  • 1 tbsp. freshly ground black pepper
  • 1 tbsp. garlic powder
  • 1 tbsp. seasoning salt
  • 1 tbsp. white vinegar
  • 1½ c. mayonnaise
Instructions
  1. Mix the mayonnaise, vinegar, seasoning salt, garlic powder, black pepper, and sugar together in a large bowl. Add the bell pepper, green onions, chives, carrot, and cabbage and toss to coat the vegetables.
  2. Chill at least one hour before serving. Several hours makes it even better.
Notes
After mixing the slaw taste for sugar. It the slaw has a bitter taste add a bit more sugar.