6 INGREDIENT
Compound butter is no more complicated than adding flavorful ingredients like chopped fresh herbs to softened butter. This simple red wine compound butter is stunning, easy, and delicious.
Prep Time:
15 minutes, plus 1 hour to chill
Cook Time:
10 minutes
Serves:
4
¼ cup dark red wine
1 tablespoon minced garlic
½ cup (1 stick) unsalted butter, softened
1 teaspoon chopped fresh rosemary
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
4 strips hickory-smoked bacon
4 (1½-inch-thick) venison medallions
1.
In a small saucepan, combine the wine and garlic. Bring to a boil over medium-high heat, and continue to boil until reduced by half, 2 to 3 minutes. Remove the pan from the heat and let the mixture cool to room temperature.
2.
In a medium bowl, combine the butter, wine reduction, rosemary, salt, and pepper. Use a rubber spatula to stir until the mixture is smooth. Take a sheet of wax paper and place the butter on top. Shape the butter into a 2-inch-thick log, roll it in the wax paper, and twist at the ends to secure. Refrigerate the compound butter for at least 1 hour.
3.
Preheat an outdoor grill to 400°F.
4.
Wrap a strip of bacon around the sides of each venison medallion, and secure it to the meat with a toothpick.
5.
Pat the medallions dry with a paper towel, and season both sides with salt and pepper to taste. Place the venison on the grill over direct heat and close the lid. Grill for 3 to 4 minutes per side, until the internal temperature reaches 140°F (for medium), or grill the meat to your desired degree of doneness.
6.
To serve, remove the toothpicks and top each venison medallion with a slice of the compound butter. The heat from the medallion will melt the butter and create a flavorful butter sauce.
