Venison forestiere
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Venison medallions - 3\" dia |
| 2 | eaches | Garlic cloves - minced |
| 1 | cup | Mushrooms - sliced |
| 6 | ounces | Whipping cream |
| DIRECTIONS | ||
| 4 | eaches | Shallots - minced |
| 2 | tablespoons | Butter |
| 2 | ounces | Canadian Club Whiskey |
| Salt and pepper to taste | ||
Directions
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