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Medallions Of Venison Povrade With Cassis Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    chefperiwinkle ate it and 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
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    love venison high5 thanks
    Was this review helpful? Yes Flag

The Cook

chefelaine Muskoka, CANA

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