Venison Medallions with a Smoked Bacon and White Bean Ragout with a Creole Mustard Sauce

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This was an excellent recipe. I made the mistake of under-cooking the white beans the first try, but the second attempt with the left over ingredients went perfectly. I should have cooked the white beans after reconstituting them for about an hour. I made a half of a gallon of the demi-glace to have on-hand. I had three medallions leftover, so on the second attempt, in order to warm them up, I pan seared them. This brought out a bit of the gaminess of the venison. I didn't do so well with the onion rings as I don't have a fryer, but the fried onion slices were delicious anyway. After plating and eating, this sort of ends up being a hidden stew! Next time, I will make the ragout and onion rings ahead of time and warm them up, as I had a bit of a challenge getting everything to come out at the same time in my tiny apartment kitchen.

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Awesome recipe, I added some mushrooms to the demi glace in the Creole Mustard Sauce. It is a time consumer but absolutely worth it.

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This is by far the very best recipe for venison that I have ever tried. The flavors are wonderful together and the presentation is beautiful! Making it for 20 is as much trouble as for two so the more the merrier!

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My husband is an avid hunter, I was looking for another way to prepare it. I could not find the mustard component so I substituted another mustard. The bean ragout is fantastic and can be served with any other protein as a side dish.

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Absolutely wonderful, nothing else could describe it!

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We love venison and are always looking for a new recipe. This one is amazing!