Yield: 1 servings
|6 eaches||Venison medallions - 3\" dia|
|2 eaches||Garlic cloves - minced|
|1 cup||Mushrooms - sliced|
|6 ounces||Whipping cream|
|4 eaches||Shallots - minced|
|2 ounces||Canadian Club Whiskey|
|\N \N||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 EARL SHELSBY On 11-20-94