member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Antelope: Antelope/Venison Medallions


    Source of Recipe


    Graham Kerr’s Kitchen

    List of Ingredients




    * marinade:
    * 2 tablespoons B and B liqueur
    * 1 tablespoon light olive oil with a dash of toasted sesame oil
    * 1 small shallot, minced
    * 1 clove garlic, peeled and minced
    * 1/8 teaspoon freshly ground sea salt
    * 1/8 teaspoon freshly ground black pepper
    sauce

    SAUCE:
    * 1 small shallot, minced
    * 1 clove garlic, peeled and minced
    * 1 cup beef stock
    * 2 tablespoons sour cream
    * 1/4 cup B and B liqueur

    Recipe



    1. Marinade: In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours.

    2. Pour the oil into a heavy-based skillet on medium heat. Lift the meat from the marinade and dry well with paper towel. Place the meat in the pan and sear the medallions for about 3 minutes per side. Remove from the pan.

    3. Sauce: In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes. Return the medallions to the pan, add the liqueur, and flambé. When the flames have subsided, remove the meat and keep warm n the oven. To the same skillet, add the stock, increase the heat to high. And boil until it is reduced to about 3/4 cup, about 5 minutes. In a small bowl, mix 1 tablespoon of the reduced stock into the sour cream, then stir the mixture into the hot sauce. Keep warm but do not boil

    4. Pool the sauce onto warm plates and place 2 medallions in each pool.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â