Recipe

Medallions Of Venison Povrade With Cassis Recipe

	Chefelaine / All my dishes 8 months, 4 weeks ago Wild game is such a treat; venison medallions are sauteed and served with a variety of seasonable vegetables to make a perfect main course! Prep:20m Cook:20m Servings:8	Chefelaine
	easy delicious

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Ingredients

16 each Medallions of venison, cut from the loin .75 in. (2 cm) thick, about 2-3 oz (60-90 g) each

to taste each Salt

to taste each Pepper

as needed each Butter or oil

4 fl oz Chicken stock

12 fl oz Poîvrade Sauce (insttructions for sauce in directions)

1 fl oz Crème de cassis (black currant liqueur.)

Directions

Season the meat with salt and pepper.

Sauté in butter or oil, keeping the meat rare.

Remove the meat from the sauté pan and set it aside in a warm place.

Degrease the sauté pan.

Deglaze it with the chicken stock and reduce the stock by half.

Add the sauce and the cassis to the pan and bring to a simmer.

Strain the sauce.

Serve 2 medallions per portion.

Spoon the sauce around the meat, using about 1 1/2 oz per portion.

Garnish the plate with appropriate seasonal vegetables.

Variation:

Medallions of Boar Poivrade with Cassis

Prepare as in the basic recipe, substituting loin of boar for the venison.

Cook the meat until it is almost well done but still a little pink inside.

Do not overcook, or the meat will be dry.

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Comments

momo_55grandma 8 months, 4 weeks ago said:
Love venison high5 thanks

chefperiwinkle 8 months, 4 weeks ago said:
Ah YES! Fall-- when deer hunting season begins in late November.
While I cannot actually hunt such lovly animals myself, I do enjoy eating the meat of them when someone is kind enough to give me some.
Do you hunt?
Really good recipe you have here.

Chef P

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