| 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 PMBST8+@PITT.EDU
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 30, 98
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