Venison Sirloin Recipe - Cooking Index
3 | Venison medallions - (2 oz ea) | |
1 oz | 28g | Clarified butter or oil |
1 tablespoon | 15ml | Chopped shallots |
1 teaspoon | 5ml | Chopped parsley |
1 teaspoon | 5ml | Chopped thyme |
1 teaspoon | 5ml | Chopped tarragon |
4 oz | 113g | Wild mushrooms - sliced |
2 tablespoons | 30ml | Grained mustard |
4 oz | 113g | Heavy cream |
2 oz | 56g | Cognac |
Flour - for dusting | ||
Salt - to taste | ||
Freshly-ground black pepper - to taste |
In hot pan add butter. Dredge medallions in flour. Saute quickly. Take out of pan.
Add shallots and herbs to pan. Saute. Add mushrooms and flambe with cognac. Add heavy cream and reduce until desired thickness.
Wisk in mustard. Add seasonings and medallions. Serve.
This recipe yields 1 serving.
Source:
Fish and Game Cookbook at http://www.foodreference.com
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