Medallions of Venison With Chili-Pepper Sauce

12 (2-ounce) venison medallions, from the back strap if possible
4 egg whites, whipped
2 tablespoons soy sauce
1 teaspoon honey
2 garlic cloves, minced
2 tablespoons cornstarch
½ cup each: vegetable oil and soft butter (1 stick)


Pound venison medallions with a mallet; place in a ceramic or stainless steel dish.
In a small bowl, combine egg whites, soy sauce, honey, garlic and cornstarch.
Spoon mixture over venison, coating all pieces well, then refrigerate, covered, 24 hours.

Remove venison from marinade.
Heat oil in medium-size skillet; add venison and sauté over high heat on both sides until nicely brown. Do not overcook; meat should be pink in the center.
Add butter to give venison a delicious nutty taste. Lift venison out of butter, then place on a heated platter; set aside.
Keep the skillet, with butter and pan drippings, on the stove to make the Chili-Pepper Sauce.

When sauce is made, place 3 venison medallions on each of 4 plates and ladle Chili-Pepper Sauce over top. Serve with wild rice or risotto and winter vegetables. Makes 4 servings.

***Write a review of this recipe!***

Recipe submitted From La Tour d'Argent.