Venison Medallions with
Crabmeat & Mushroom Topping

Venison Medallion Ingredients:

Venison Tenderloin
Cajun Injector Creole Garlic Marinade
And Cajun Shake

Topping Ingredients:

Crap Meat
Sauteed Chanterelle Mushrooms
2 oz. Butter
1 tbsp. Minced Garlic
1 tbsp. Lemon Juice
1 tbsp. Green Onions
Cajun Injector Cajun Shake
Louisiana Gold Sauce

Venison Medallion Recipe:

Inject ½ ounce of Cajun Injector Creole Garlic Marinade in every inch to inch and one-half of the tenderloin.

Cut the tenderloin into 2 inch slices Add some pressure to flatten it down. Add Cajun Shake to both sides.

Grill for about 2 minutes per side. You don’t want to grill too long because you will cook the juice out of the venison. If you cook the juice out you cook the flavor out.

Topping Recipe:

Melt 2 oz. of butter in a pan; add crabmeat, parsley, minced garlic, lemon juice, green onions, and a little Cajun Shake for taste.

Place on stove and heat until warm, adding chanterelle mushrooms and a few sprinkles of Louisiana Gold Sauce for taste.

To finish it off take the crabmeat and chanterelle mushrooms and place on top of the venison medallions. Add a bit of parsley and Cajun Shake to it.

Bon Appetite