Title: Venison Forestiere
Categories: Game Mushroom
Yield: 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

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 Submitted By PMBST8+@PITT.EDU

previous

next