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Grilled Venison Medallions with a Wild Mushroom Tomato Bordelaise Recipe

Grilled Venison Medallions with a Wild Mushroom Tomato Bordelaise

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Average Rating:

Total Reviews: 13

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  • on January 14, 2012

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    This was amazing! It looks more complicated than it is to make. Perfect for a winter meal for family our guests, I served this with roasted russet/sweet potatoes and cooked kale served with a drizzle of EVOO, sesame seeds and salt and then a robust cabernet. For dessert, my son made a jalapeno/cherry pie--a berry tart with a cool side (ice cream or whipped cream would compliment.

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  • on December 18, 2010

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    This is delish and well worth the time! It is the best recipe for venison that I have ever had. The only change I made was substituting a good BBQ seasoning in place of Emeril's Essence which I didn't have time to make. This is a keeper!

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  • on October 22, 2010

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    this is hands down the greatest tasteing venison ive ever had the pleasure to touch my lips

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  • on March 11, 2010

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    Having been a deer hunter for 37 years now, I've tasted and prepared many different venison dishes, many good, some bad, but this one rises to the top of the list. What I find especially nice about the recipe is that it contains ingredients that I always have; nothing exotic, except for the results. Having always been an outdoorsman, my only replacement was that I used my own wild mushrooms that I pick myself. We call them Sheep Head, but they're otherwise known as Hen of the Wood. These mushrooms beautifully absorbed the flavor of the wine and beef stock, adding the perfect accent to the tender medallions. As others have said, tenderizing is truly the perfect touch. Even those that don't like venison will have a tough time resisting this one.

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  • on February 25, 2010

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    This was a wonderfully easy recipe to make. I does take a little muscle to tenderize the venison. Though I did not use veal stock (beef stock I don't think it made any difference. My stock was homemade so the sodium level was very low so keep that in mind when you gather the ingredients. A side dish of wild rice was the perfect dish. My family loved it.

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  • on December 15, 2009

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    This recipe is by far the greatest tasting venison I have ever had. Thats saying a lot cause I have been hunting for about 12 years now. If you stick to the recipe word for word you will have a remarkable meal that tastes as if it were made out of a high class five star restaurant. Just like others here I fed this to a few friends who dislike venison and they couldn't believe how amazingly tasteful this was.

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  • on December 14, 2009

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    I bag at least one deer every year, and since I am the only one in the house that will eat venison, much of the meat goes to summer sausage.

    I got a nice sized deer thai year, so I decided to cut the rear shoulders into steaks and chops. I cooked it exactly like Emeril said - did NOT tell my family what it was - and they went nuts over it! Tenderizing the meat before cooking it is critical to the success, I believe. We will be dpoing this again - soon!

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  • on December 12, 2009

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    We tried this recipe tonight and it was fabulous! Two of us ate it all. We made one modification - we added about 2 tablespoons of roux to the tomato bordelaise to thicken it a bit. We will certainly be making this again and will try it with beef, too.

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  • on December 03, 2009

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    The picture doesn't match the recipe

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  • on February 09, 2009

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    LET ME TELL YOU, I'VE NEVER LIKED VENISON, BUT THIS HAS TO BE THE BEST EVER! REALLY, OVER THE TOP!!! EVERYONE, INCLUDING MYSELF (A NON-VENISON EATER COULDN'T GET ENOUGH OF IT.
    YOU OUT DID YOURSELF EMERIL!
    MAN, MANY THANKS TO A WONDERFUL EVENING WITH FAMILY!

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