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Venison Medallions with Chanterelles

Source of Recipe


Chef Bauser






List of Ingredients



• 8 venison medallions (3 ounces each)
  
• Vegetable oil
  
• 1/2 cup red wine
  
• Butter
  
• 3/4 lb. 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 and pepper
  
• Freshly chopped parsley
  






Instructions



1. Pound venison lightly 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.
   
   
2. Saute chanterelles in butter long enough to reduce most of the liquid, about 10 minutes. Set aside; keep warm. Saute bacon in large skillet until fat is translucent. Remove bacon; keep warm.
   
   
3. 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.
   
   
4. Saute shallots and garlic in remaining 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, but do not boil.
   
   Place meat on a heated serving plate, pour sauce over and garnish with fresh sauteed chanterelles and bacon strips. Sprinkle with chopped parsley.
   
   Serves 4