| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Canadian | Mushrooms, Onion, Venison | 1 | Servings |
INGREDIENTS
| 6 | Venison medallions – 3" dia | |
| 2 | Garlic cloves – minced | |
| 1 | c | Mushrooms – sliced |
| 6 | oz | Whipping cream |
| DIRECTIONS | ||
| 4 | Shallots – minced | |
| 2 | tb | Butter |
| 2 | oz | Canadian Club Whiskey |
| Salt and pepper to taste |
INSTRUCTIONS
INGREDIENTS Pound medallions until they're all the same size. To make sauce, saute shallots and garlic in butter until tender. Add mushrooms and saute 5 minutes more (a mixture of wild mushrooms make this sauce especially exotic). Heat whisky in a small pan, add to vegetables in saute pan and ignite. Cook until flames die down. Stir in whipping cream and cook until it's reduced and thick enough to coat a spoon. Season with salt and pepper. Meanwhile, panfry venison in a bit of olive oil or butter over medium-high heat for 3 minutes in total - 2 minutes on first side, 1 minute on the second side. Serve in a pool of mushroom cream sauce. Submitted By [email protected] Posted to MM-Recipes Digest by "Rfm" <[email protected]> on Aug 30, 98
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