Recipe - Venison Forestiere

INGREDIENTS
6 Venison medallions 3" dia
2 Garlic cloves minced
1 cup Mushrooms cut or sliced up
6 ounce Whipping cream
DIRECTIONS
4 Shallots minced
2 tablespoon Butter
2 ounce Canadian Club Whiskey
Salt and pepper to taste

Pound medallions until they're all the same size. To make sauce, saute
shallots and garlic in butter until tender. Add mushrooms and saute 5
minutes more (a mixture of wild mushrooms make this sauce especially
exotic). Heat whisky in a small pan, add to vegetables in saute pan and
ignite. Cook until flames die down. Stir in whipping cream and cook until
it's reduced and thick enough to coat a spoon. Season with salt and pepper.
Meanwhile, panfry venison in a bit of olive oil or butter over mediumhigh
heat for 3 minutes in total 2 minutes on first side, 1 minute on the
second side. Serve in a pool of mushroom cream sauce.

Submitted By PMBST8+@PITT.EDU

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Aug 30, 98