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venison medallions with blackcurrant gastrique

Perfect Grilled Venison Medallions with Blackcurrant Gastrique

  • Author: Jess Pryles
  • Yield: serves 2 1x



1 x portion venison backstrap (about 1lb)

23 tablespoons Hardcore Carnivore Black seasoning

For the gastrique:

1/4 cup brown sugar

1/2 cup blackcurrant jelly

1/2 cup cider or wine vinegar

1 teaspoon black pepper

1 teaspoon kosher salt


  1. Start by making the gastrique. Combine sugar, jelly, vinegar, pepper and salt in a small saucepan. Bring to boil then lower heat to simmer and reduce by half until mixture is thick and coats the back of a spoon.
  2. Preheat a grill for two zone cooking. The hot zone with the coals should be at least 450f.
  3. Use butchers twine to tie tight loops around the backstrap, spaced about 1″ apart. This will help it form and keep a cylinder shape during cooking, and slice into nice medallions. This step is optional – you can skip it if you don’t have twine but it does promote even cooking.
  4. Season the backstrap well all over using the Hardcore Carnivore Black seasoning., making sure the ends are coated too.
  5. Place the backstrap over the hot coals, to sear it. Keep turning it a quarter turn at a time, every 1-2 minutes, until the entire strap is seared well. Then, move it across to the indirect heat side of the grill to finish cooking.
  6. Use an instant read thermometer to determine doneness. You are looking for 125-130f internal temperature, which will take about 12-16 minutes. Once at temperature, remove the back strap and rest under foil for 5 minutes before slicing.
  7. Use a sharp knife to cut the twine and remove it. Slice the backstrap into 3/4″ thick pieces. Arrange sliced venison medallions on a plate, and drizzle with the blackcurrant gastrique.
  • Category: wild game
  • Method: Grilling

Keywords: venison, game, grilling