Recipe - Pan-Fried Trout W Warm Yellow Tomato And Tarragon Salsa

3 tablespoon Allpurpose flour
One half teaspoon Coarse salt
Freshly ground black pepper
1 pound Venison sirloin steaks;
pounded venison
Round steaks or beef flank
steak; cut in 1/2" slices
2 teaspoon Olive oil
One half cup Homemade chicken stock
Or reducedsodium chicken
broth
1 teaspoon Grainy mustard
One half teaspoon Prepared horseradish
2 tablespoon Sour cream; (regular or
reducedfat)
Chopped fresh flatleaf
parsley

Combine flour, salt and pepper in a shallow dish. Lightly coat meat in
seasoned flour. Heat oil in a large skillet over mediumhigh heat. Add the
meat; quickly saute until mediumrare, about 2 minutes a side. Remove meat
to a warm platter; set aside. Add stock to skillet. Stir with a fork to
release the caramelized bits stuck to the bottom of the pan. Turn heat to
low; stir in mustard, horseradish and sour cream. Cook sauce over low heat
until it is hot but not boiling. Pour over meat, sprinkle with chopped
parsley, and serve. Yields 3 to 4