French Onion Backstrap Medallions Recipe
Pan-seared backstrap nestled in a bed of caramelized onions and topped with melted cheese
- Time: 260 min
- Servings: 3
Source: Realtree Camo
Ingredients
- pounds venison backstrap, cut into 1.5” medallions
- slices Swiss cheese
- to10 medium yellow onions, sliced
- tablespoons butter
- red wine
- teaspoon granulated garlic
- Salt and pepper