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Venison Sirloin

Courses: Main Course
Serves: 1 people

Recipe Ingredients

3   Venison medallions - (2 oz ea)
1 oz 28gClarified butter or oil
1 tablespoon 15mlChopped shallots
1 teaspoon 5mlChopped parsley
1 teaspoon 5mlChopped thyme
1 teaspoon 5mlChopped tarragon
4 oz 113gWild mushrooms - sliced
2 tablespoons 30mlGrained mustard
4 oz 113gHeavy cream
2 oz 56gCognac
  Flour - for dusting
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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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