Venison Forestiere Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
6 each: Venison medallions, 3" dia
4 each: Shallots, minced
2 each: Garlic cloves, minced
2 T: Butter,
1 cup: Mushrooms, sliced
2 ounce: Canadian Club Whiskey,
6 ounce: Whipping cream,
Salt and pepper to taste,
DIRECTIONS,
Directions:
Pound medallions until theyre 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 its 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 EARL SHELSBY On 11-20-94
Source from luhu.jp
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 its 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 EARL SHELSBY On 11-20-94
Source from luhu.jp