Recurve
01-21-2001, 12:14 PM
I tryed this one last night, (a romantic dinner with my wife, I did the cooking) and it was excellant. Guys, this is an easy one to do and will make your wife happy. I figured I'd share this one on the forum and I wish I could take credit for developing it but that goes to a guy named Scott Laysath, otherwise known as, "The Sporting Chef". Here it is in his own words:
"Venison Medallions with Mushroom Sauce"
"Anyone notice how I poke fun at game recipes that call for a can of cream of mushroom soup? Well here’s my version of the aforementioned stuff in a can. The sauce is a velvety blend of fresh mushrooms, wine, cream and vegetables. Once you see just how easy it is to make the real deal, you’ll think twice about using the canned goo in the future."
4 servings
Mushroom Sauce
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth, cool
1/4 cup dry white wine
1/4 cup whipping cream
1 teaspoon Worcestershire sauce
dash Tabasco
1/2 cup red and green bell pepper, diced
2 green onions, white and green part, diced
2 garlic cloves, minced
2 cups fresh mushrooms, thinly-sliced
salt and pepper to taste
12 2 – 3 ounce venison medallions cut from the loin or eye of round
salt and pepper
2 tablespoons olive oil
4 sprigs Italian parsley
"Melt butter in a medium saucepan over medium heat. Stir in butter and cook while stirring until butter/flour mixture is smooth and beige in color, about 3 – 5 minutes. Stir in cool chicken broth, a little at a time, until incorporated. Stir in wine and cream until incorporated. Add remaining sauce ingredients and simmer for 10 – 12 minutes, stirring often.
Season medallions with salt and pepper. Heat oil in a large skillet over medium-high heat, add medallions and sear on both sides until medium-rare. To serve, spoon sauce on to plate, arrange medallions over sauce and garnish with parsley."
The following is what I learned from trying this for the first time and a couple of my own cooking tips.
I used six butterfly cut chops about 1.5" thick. I like to sprinkle a little kosher salt or coarse sea salt on the side that goes down first into the frying pan. I use tongs to handle my cuts so as not to pierce and allow juice to escape. Just before you turn your medallions, sprinkle a little more salt on the side that goes down. Do not use table salt as it melts too quickly and does not have the desired effect. Doing this will give you a nice browned look and slightly crunchey outside edge as well as searing the juices in. A good quality even heating pan is key. I use an electric range set to medium high and cover while cooking to minimize splatter and keep moisture in. It should take about 2.5 minutes or so per side for medium rare. I wouldn't cook past medium as I believe it toughens the meat. This recipe calls for olive oil to saute the meat, and I can attest that this works well. It is healthy too!
I followed the rest of the recipe exactly, except that I substituted corn starch instead of flour because we were out of flour. I also didn't measure the mushrooms, just sliced up 8 oz., or the green or red bell peppers, I used about a third of a large one of each. I sauted the sauce uncovered, stirring often until ready to use. For a colorful and upscale presentation spoon your sauce onto a large plate, arrange your medallions on top and garnish with some fresh slices of mushrooms, red and green pepper slices and a sprig or two of Italian parsley. I also served a small helping of brown rice to the side. The mushroom sauce goes great with that too! Top it off with a nice bottle of red and a couple of candles. Let us know how you do.
[This message has been edited by Recurve (edited 01-21-2001).]
"Venison Medallions with Mushroom Sauce"
"Anyone notice how I poke fun at game recipes that call for a can of cream of mushroom soup? Well here’s my version of the aforementioned stuff in a can. The sauce is a velvety blend of fresh mushrooms, wine, cream and vegetables. Once you see just how easy it is to make the real deal, you’ll think twice about using the canned goo in the future."
4 servings
Mushroom Sauce
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth, cool
1/4 cup dry white wine
1/4 cup whipping cream
1 teaspoon Worcestershire sauce
dash Tabasco
1/2 cup red and green bell pepper, diced
2 green onions, white and green part, diced
2 garlic cloves, minced
2 cups fresh mushrooms, thinly-sliced
salt and pepper to taste
12 2 – 3 ounce venison medallions cut from the loin or eye of round
salt and pepper
2 tablespoons olive oil
4 sprigs Italian parsley
"Melt butter in a medium saucepan over medium heat. Stir in butter and cook while stirring until butter/flour mixture is smooth and beige in color, about 3 – 5 minutes. Stir in cool chicken broth, a little at a time, until incorporated. Stir in wine and cream until incorporated. Add remaining sauce ingredients and simmer for 10 – 12 minutes, stirring often.
Season medallions with salt and pepper. Heat oil in a large skillet over medium-high heat, add medallions and sear on both sides until medium-rare. To serve, spoon sauce on to plate, arrange medallions over sauce and garnish with parsley."
The following is what I learned from trying this for the first time and a couple of my own cooking tips.
I used six butterfly cut chops about 1.5" thick. I like to sprinkle a little kosher salt or coarse sea salt on the side that goes down first into the frying pan. I use tongs to handle my cuts so as not to pierce and allow juice to escape. Just before you turn your medallions, sprinkle a little more salt on the side that goes down. Do not use table salt as it melts too quickly and does not have the desired effect. Doing this will give you a nice browned look and slightly crunchey outside edge as well as searing the juices in. A good quality even heating pan is key. I use an electric range set to medium high and cover while cooking to minimize splatter and keep moisture in. It should take about 2.5 minutes or so per side for medium rare. I wouldn't cook past medium as I believe it toughens the meat. This recipe calls for olive oil to saute the meat, and I can attest that this works well. It is healthy too!
I followed the rest of the recipe exactly, except that I substituted corn starch instead of flour because we were out of flour. I also didn't measure the mushrooms, just sliced up 8 oz., or the green or red bell peppers, I used about a third of a large one of each. I sauted the sauce uncovered, stirring often until ready to use. For a colorful and upscale presentation spoon your sauce onto a large plate, arrange your medallions on top and garnish with some fresh slices of mushrooms, red and green pepper slices and a sprig or two of Italian parsley. I also served a small helping of brown rice to the side. The mushroom sauce goes great with that too! Top it off with a nice bottle of red and a couple of candles. Let us know how you do.
[This message has been edited by Recurve (edited 01-21-2001).]