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Venison Medallions With Chanterelles
The aroma of woods and pale red or orange
color bring a touch of autumn to your table. When included with
wild game, as in this recipe from Chef Bauser, chanterelles adorn
a dish which captures the cuisine of the Pacific Northwest.
Serves four.
8 venison medallions (3 oz. each)
vegetable oil
1/2 cup red wine
butter
3/4 pound fresh chanterelles, sliced (not too thin)
4 slices of bacon cut in strips
2 shallots, finely chopped
2 cloves garlic, finely chopped
1/2 cup heavy cream
salt & pepper
freshly chopped parsley
Pound venison light with a meat mallet.
Brush with oil on both sides. Arrange venison in a shallow baking
dish. Pour red wine over venison. Cover and refrigerate overnight.
Sauté chanterelles in butter long enough to reduce most of
liquid, about 10 minutes. Set aside, keep warm. Sauté bacon
in large skillet until fat is translucent. Remove bacon, keep warm.
Drain venison, reserving marinade. Dust each venison medallion lightly
with flour, fry briskly over high heat in bacon fat, turning once
during cooking. Add extra oil if needed; do not overcook or meat
will become hard and dry. Remove from skillet; set aside on a warm
plate.
Sauté shallots and garlic in remain fat until golden brown.
Add heavy cream and a little reserved marinade. Simmer sauce 4 to
5 minutes. Season to taste with salt and pepper. Return venison
to sauce; heat through (don't boil).
Place meat on a heated serving plate, pour sauce over, and garnish
with fresh sautéed chanterelles and bacon strips. Sprinkle
with chopped parsley.
Time required: Marinate venison overnight. Preparation and cooking
time about 30 minutes.
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