Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 eaches | Venison medallions - 3\" dia |
| 2 eaches | Garlic cloves - minced |
| 1 cup | Mushrooms - sliced |
| 6 ounces | Whipping cream |
| \N \N | DIRECTIONS |
| 4 eaches | Shallots - minced |
| 2 tablespoons | Butter |
| 2 ounces | Canadian Club Whiskey |
| \N \N | Salt and pepper to taste |
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 EARL SHELSBY On 11-20-94