1369
12-08-2004, 10:26 AM
One of my favorite recipies is this:
Venision Backstrap Medallions In Home Made Cream Of Mushroom Sauce
Mushroom Sauce
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth, cool
1/4 cup dry white wine (Don't use any of that store bought non-alcoholic stuff, use the real thing)
1/4 cup whipping cream
1 teaspoon Worcestershire sauce
dash or 6 of Tabasco
1/2 cup red and green bell pepper, diced
2 green onions, white and green part, diced
2 garlic cloves, minced
2 cups fresh mushrooms, thinly-sliced
salt and pepper
Venison
12 2 to 3 ounce venison medallions cut from the backstrap
salt and pepper
chili powder
2 tablespoons olive oil
Melt butter in a medium saucepan over medium heat. Stir in flour and cook while stirring until butter/flour mixture is smooth and beige in color, about 3 to 5 minutes. Stir in cool chicken broth, a little at a time, until incorporated. Stir in wine and cream until incorporated. Add remaining sauce ingredients and simmer for 10 to 12 minutes, stirring often.
Season medallions with salt, pepper and chili powder. Heat oil in a large skillet over medium-high heat, add medallions and sear on both sides until medium-rare.
Arrange the meat on the plate however suits you, and then cover with the sauce.
Venision Backstrap Medallions In Home Made Cream Of Mushroom Sauce
Mushroom Sauce
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth, cool
1/4 cup dry white wine (Don't use any of that store bought non-alcoholic stuff, use the real thing)
1/4 cup whipping cream
1 teaspoon Worcestershire sauce
dash or 6 of Tabasco
1/2 cup red and green bell pepper, diced
2 green onions, white and green part, diced
2 garlic cloves, minced
2 cups fresh mushrooms, thinly-sliced
salt and pepper
Venison
12 2 to 3 ounce venison medallions cut from the backstrap
salt and pepper
chili powder
2 tablespoons olive oil
Melt butter in a medium saucepan over medium heat. Stir in flour and cook while stirring until butter/flour mixture is smooth and beige in color, about 3 to 5 minutes. Stir in cool chicken broth, a little at a time, until incorporated. Stir in wine and cream until incorporated. Add remaining sauce ingredients and simmer for 10 to 12 minutes, stirring often.
Season medallions with salt, pepper and chili powder. Heat oil in a large skillet over medium-high heat, add medallions and sear on both sides until medium-rare.
Arrange the meat on the plate however suits you, and then cover with the sauce.