Venison with Garlic Mushroom Sauce
recipe came via email and the only identification
of the contributor is the email address which
was from glyn.topchef@w.......co.uk
- if I get further details I will let you have
them in the meantime enjoy the recipe.
of venison medallions per person
4oz sliced mushrooms
2 cloves of garlic crushed
1 glass of dry white wine
salt and white pepper
1/2 pint double / heavy cream
1tsp chopped parsley
1tbs chopped shallots or finely diced onions
olive oil for cooking
1/2 pint white stock
1 tbs of olive oil in a heavy bottomed pan and
sweat the shallots without colour until tender.
the garlic and mushrooms cook for 2 - 3 minutes.
in the flour and cook with out colour for 2
- 3 minutes.
in the wine and stir in, mix until smooth.
up the heat a little and stir in the stock a
little at a time allow the sauce to thick between
the sauce is smooth stir in the cream.
a fry pan quickly fry the venison to medium
rare, remove and keep warm.
the sauce into the fry pan and deglaze, bring
the sauce to the boil stirring all the time,
if you prefer a thicker sauce allow it to reduce.
the chopped parsley and return the venison to
with your favourite vegetables and wine.