| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meats, Misc | 2 | Servings | |
INGREDIENTS
| 4 | 2 oz. buffalo medallions | |
| Cut from tenderloin | ||
| 1 | tb | Butter |
| 1 | Jigger Jack Daniel's whiskey | |
| 1/4 | c | Reduced veal stock |
| 2 | ts | Heavy cream |
| Salt & pepper to taste |
INSTRUCTIONS
In small skillet, melt butter until light brown. Reduce heat and saute medallions on both sides for 3-4 minutes or until done to your taste. Place medallions on preheated plate. Discard butter. Place skillet back on heat and deglaze with Jack Daniels. Immediately add veal stock and reduce to half over medium heat. Add cream, stir well and season to taste. Spoon sauce on plate and top with medallions. Source: N.A.H.C. Wild Game Cookbook Author: Mark Schultz, Bronson TX From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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