3 pieces of 2 oz. venison medallions
1 oz. clarified butter or oil
1 tbsp. chopped shallots
1 teas. chopped parsley
1 teas. chopped thyme
1 teas. chopped tarragon
4 oz. sliced wild mushrooms
2 tbsp. grained mustard
4 oz. heavy cream
2 oz. cognac
flour for dusting
salt & pepper to taste
In hot pan add butter. Dredge medallions in flour. Saute quickly. Take out of pan and add shallots and herbs. Saute. Add mushrooms and flambe with cognac. Add heavy cream and reduce until desired thickness. Wisk in mustard. Add seasonings and medallions. Serve.
Venison Sirloin 50