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, use the juice and zest
1/2c granulated sugar
1/2c brown sugar
1.5T Balsamic vinegar
1.5t cider vinegar
1/4t salt
1T whole Allspice (optional)
4 whole Cloves (optional)
2 whole Star Anise (optional)
1T corn starch mixed with 2T cold water (optional)
Combine all ingredients except for the Allspice, Cloves and Star Anise in a small saucepan and bring to a boil.
If using the allspice, cloves and star anise, tie them into a sachet and let them steep in the sauce as it cooks.
Without the spices this is a very sweet sauce.
You can spice it up very enjoyably with cloves and star anise.
You may halve the spices for a milder flavor.
Bring to a roiling boil and then lower to a fast simmer for about 5 minutes, while stirring often.
Lightly mash the berries, and maintain a fast simmer for 5-10 minutes to thicken, while stirring often.
This makes a relatively thin sauce, if a thicker sauce is desired add corn starch slurry and return to a boil for a minute or two while whisking.
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
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, use the juice and zest
1/2c granulated sugar
1/2c brown sugar
1.5T Balsamic vinegar
1.5t cider vinegar
1/4t salt
1T whole Allspice (optional)
4 whole Cloves (optional)
2 whole Star Anise (optional)
1T corn starch mixed with 2T cold water (optional)
Combine all ingredients except for the Allspice, Cloves and Star Anise in a small saucepan and bring to a boil.
If using the allspice, cloves and star anise, tie them into a sachet and let them steep in the sauce as it cooks.
Without the spices this is a very sweet sauce.
You can spice it up very enjoyably with cloves and star anise.
You may halve the spices for a milder flavor.
Bring to a roiling boil and then lower to a fast simmer for about 5 minutes, while stirring often.
Lightly mash the berries, and maintain a fast simmer for 5-10 minutes to thicken, while stirring often.
This makes a relatively thin sauce, if a thicker sauce is desired add corn starch slurry and return to a boil for a minute or two while whisking.
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
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