Venison: Venison Fillet w/ Pecan Sauce
Source of Recipe
Fresh from Florida Cookbook
List of Ingredients
* 4 6-ounces fillets Venison loin medallions
* 1 tablespoon olive oil
* 1 teaspoon chopped garlic
* 1 medium onion, sliced
* 8 oz. small button mushrooms
* 3 tablespoons cream sherry
* 2 cups chicken stock
* 1/2 cup heavy cream
* 2 teaspoons cornstarch
* 1/3 cup pecan halves
* 1/4 cup green onions, finely sliced Recipe
1. Season venison with salt and pepper. Heat olive oil in non-stick skillet, add venison and cook until venison is rare. Remove from skillet. Add onion and mushrooms to pan; cook 3 - 5 minutes. Add garlic and cook 2 more minutes. Add sherry; cook 1 minute. Add stock; boil until liquid is reduced by half, about 8 - 10 minutes, skimming fat and foam as necessary.
2. Combine 2 tablespoons of cream with cornstarch. Add remaining cream to skillet; bring to a boil. Whisk in cornstarch mixture; simmer 4 - 5 minutes. Add venison, pecans and green onion. Simmer 2 minutes and serve. Serves 4
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