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Venison Medallions with Crabmeat & Mushroom Topping

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Ingredients

• 1 ea  Venison tenderloin
• 8 oz  Cajun Injector Creole Garlic Marinade
• 1 tsp  Cajun Shake
• 8 oz  Crabmeat
• 4 oz  Chanterelle Mushrooms, sauteed
• 2 oz  Butter
• 1 tbsp  Garlic, minced
• 1 tbsp  Lemon Juice
• 1 tbsp  Green Onions
• 1 ea  Cajun Injector Cajun Shake, to taste
• 1 ea  Louisiana Gold Sauce, to taste

Directions

1. Venison Medallion Recipe:
2. Inject 1/2 oz. of Cajun Injector Creole Garlic Marinade in every inch and one-half of the tenderloin.
3. Add some pressure to flatten it down.
4. Add Cajun Shake to both sides.
5. Grill for about 2 minutes per side.
6. You don't want to grill too long because you will cook the juice out of the venison.
7. If you cook the juice out ,you cook the flavor out.
8. Topping Recipe:
9. Melt 2 oz. of butter in a pan; add crabmeat, parsley, minced garlic, lemon juice, green onions and a little Cajun Shake for taste.
10. Place on stove and heat until warm, adding chanterelle mushrooms and a few sprinkles of Louisiana Gold Sauce for taste.
11. To finish it off take the crabmeat and chanterelle mushrooms and place on top of the venison medallions.
12. Add a bit of parsley and Cajun Shake to it.
13. Cut the tenderloin into 2

Yield: 8-10 servings
Preptime: 10 minutes
Cook time: 10-15 minutes