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Venison Sirloin Recipe

Venison Sirloin Recipe

Postby HighHeelKitchen » Sun Jun 19, 2011 5:52 pm

Venison Sirloin:
3 pieces of 2 oz. venison medallions
1 oz. clarified butter or oil
1 Tablespoon chopped shallots
1 teaspoon chopped parsley
1 teaspoon chopped thyme
1 teaspoon chopped tarragon
4 oz. sliced wild mushrooms
2 Tablespoons 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. Whisk in mustard. Add seasonings and medallions. Serve.
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