"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cajuns Venison Backstrap Medallions Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Cajuns Venison Backstrap Medallions, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
"Cajun" Phil
Added: Friday, August 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Slice you Venison, or Axis Backstrap about 1/4" thick, your Medallions should be about 3" in Dia.
soak Medallions in Italian seasoning overnight.
Season both sides with All Purpose Seasoning.
Melt a stick of butter in frying pan
Add Minced Garlic.
Add chopped Onions.
Add 2 cups of Mushrooms.
Pour in a little Cajun Creole Garlic Marinade.
cook on low heat for about 5 minutes.
Add your Medallions, only takes about 3 minutes on each side. ready to serve...

Directions:
Directions:
Melt your butter, add everything but the Medallions, cook for about 5 minutes, then add your Medallions, you may need to add more butter..cook each side for about 3 to 4 minutes..ready to serve..

Personal Notes:
Personal Notes:
I love to get some bread, spread Mayo on the slices, then poor the Medallions & sauce over the bread & eat...Aheeeeeeee!!!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

243W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!