1 1/2 cups buttermilk
3/4 cup red wine
1 1/2 pounds of 1/2-inch medallions from backstrap of axis, sika, fallow, or whitetail deer
4 tablespoons extra-virgin olive oil
2 leeks, cut into 1/4-inch slices (discard dark-green part)
2 whole shallots, chopped
8 ounces mushrooms, quartered
1 tablespoon balsamic vinegar
1/2 cup white wine
3/4 cup chicken stock
12 Kalamata olives, pitted and halved (reserve brine)
4 sprigs fresh rosemary or savory
Freshly ground black pepper
Combine buttermilk and red wine for marinade. Pound medallions lightly, and marinate for about 3 hours. Remove from marinade, and pat dry. Sauté in 2 tablespoons oil over medium-high heat. Cook on each side for 2 1/2 minutes. Remove to warm platter, and cover.
Place leeks and shallots in same pan, and lower heat to medium. Cook until leeks are soft and translucent. Add mushrooms, and cook 1 minute. Add vinegar, and reduce by half. Add white wine, and reduce by half. Add stock, olives, and herb, and reduce by half. Season with pepper, and if more salt is desired, use a little reserved brine. Stir in remaining olive oil. Add meat juices.
Place medallions on bed of pasta or wild rice, and spoon sauce on top. Serve with a side of peppery greens, such as arugula or watercress.
Serves 6 to 8
Chefs on the Range featured in Domain, January/February 1990