Venison forestiere

Yield: 1 servings

Measure Ingredient
6 eaches Venison medallions - 3\" dia
2 eaches Garlic cloves - minced
1 cup Mushrooms - sliced
6 ounces Whipping cream
4 eaches Shallots - minced
2 tablespoons Butter
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

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