VENISON BACK STRAP MEDALLIONS!!!

LOOKN4REDS · Post by **LOOKN4REDS** » Fri Apr 11, 2008 3:12 pm

It's time to break out the "special reserve"....tender vacuum packaged doe straps.

Butterfly your straps or cut them on an angle for about a 3/4" thickness. Marinate for about two hours in your favorite potent beverage of choice. I prefer at least a 150 proof rum.

In your favorite skillet, heat up olive oil with a bit of fresh minced garlic or dried garlic chips. Once the garlic starts to change color, you are ready. Having removed your medallions from the marinate, season lightly with your favorite seasoning. I use a simple seasoning of cracked pepper and salt. Place medallions on the skillet, turning only once. This will not take long depending on your preference for doneness. 3-6 minutes per side.

Add the final touch for a nice color appearance and unique flavor by adding a SMALL amount of fresh rum and CAREFULLY ignite with a flame source. The beautiful blue flame will quickly burn out in less than one minute leaving a distinctive flavor and a nice color to your finished medallions. Bon apetite! LOOKN 4REDS

GUMB0 · Post by **GUMB0** » Fri Apr 11, 2008 3:36 pm

I like the use of the Rum. Which one do you prefer?

LOOKN4REDS · Post by **LOOKN4REDS** » Fri Apr 11, 2008 3:51 pm

I'm looking for something greater than 100 proof so that I can get a flame at the end of the preparation. I don't find many rums greater than 100 proof. I'm not too selective as the heat process alters the flavor or the rum anyway. LOOKN4REDS

cheapsk8 · Post by **cheapsk8** » Fri Apr 11, 2008 3:55 pm

bacarddi 151

LOOKN4REDS · Post by **LOOKN4REDS** » Fri Apr 11, 2008 4:00 pm

CHEAP,

No way...............that gets mixed with ice!

spiny norman · Post by **spiny norman** » Fri Apr 11, 2008 8:26 pm

Soak overnight in apple juice with a shot of apple cider. Pat dry and wrap in bacon then grill on a low fire till medium rare.

Rum is for sippin. (at least the good stuff is.)