I need a good sauce that works well on venison backstrap medalions, 1/4 to 1/2" thick

Discussion in 'Sauces, Rubs & Marinades' started by canecutter23, Jul 28, 2011.

  1. canecutter23

    canecutter23 Newbie

    Fixing a wild game dinner, I don't have a real good sauce recipe to use on the backstraps.  Thanks, Canecutter23
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I marinade mine before smoking then it shouldn't need anything more. MoJo works well
     
  3. Our son-in-law and the family are big hunters and he makes jerky but he uses our rubs and sauce on venison, fish and wild turkey. We also have several hunters that use our products.

    Good Smoking,
    Old Timer

    Just a Dusting Of Old Timer

    www.oldtimerbbqrubs.com
     
    Last edited: Aug 12, 2011
  4. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    OJ, healthy shot of Grand Marnier, ground cloves, ginger, sprig of rosemary, garlic, 2 beef bullion cubes, cardamon..simmered and reduced then finished with butter to make the sauce. I eyeball it to taste.
     
  5. squirrel

    squirrel Master of the Pit OTBS Member

    What else are you preparing with your dinner? I make a lot of different sauces, maybe I can offer one if I knew what else you are serving. Also, how are you cooking the venison?
     
    Last edited: Aug 12, 2011
  6. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    personally, a medallion salt and peppered to taste, tossed on a hot grill, when flipped ad a pat of butter to it and cooked to med rare is tops, serve with some carmelized onions and morel mushrooms... heaven! no sauce needed.
     

  7. That's all I'd need!
     
  8. squirrel

    squirrel Master of the Pit OTBS Member

    Just me two cents, but to me it's not whether or not a sauce is needed as much as a sauce is there to compliment the meat. Just another level of flavor.
     
  9. plj

    plj Meat Mopper

    Hopefully you already know this about venison, but just in case... DO NOT OVERCOOK IT !  As soon as it gets to medium, it has lost flavor and tenderness.

    Anyway, I'm with erain on this one - keep it simple.

    I freeze the backstraps whole, then cut across the grain in 1 to 1.25 inch medallions.  prick with a knife and shove in a garlic clove. Salt & pepper.

    When they come off the grill (I dont smoke backstraps), I top with one of the following (depending on what else is being served):

      - pat of butter  (real butter, not the fake stuff)

      - carmelized onions & shrooms

      - crumbled blue cheese (actually I put that on top when I flip the medallions so it melts a little bit)

    S&P is really all you need though.

    And yes, eat the roasted garlic clove.
     

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