Tweet
Ok, lastnight I had this venison thawed. It was backstrap sliced thin into medallions. I decided to have some mushrooms and onions with it, so this is what I did.
I fried 8 oz. of sliced crimini mushrroms in butter with a little olive oil and put on my plate.
I sliced an onion and caramelized it in the same skillet when the mushrooms were done and added to the plate.
I sprinkled both sides of the venison medallions with onion powder, black pepper and kosher salt. I added more olive oil and butter to the skillet and let it get just to the smoking point before adding the medallions, then let them fry 1 minute on each side.
As I turned them for the second side, I thought, "Oh my, do I want to make a sauce and if so, I better get ti together fast." So, I threw open my cabinet and saw a bottle of brandy and opened the fridge and saw the cream. Then I remembered the creamed venison recipe posted here. I didn't have time to grab anything else, or the medallions would overcook.
I quickly removed the venison from the pan, let the pan ge a little hotter so the alcohol would evaporate for me and poured in about 1/3 cup of brandy, after the alcohol steamed off, I added about 1/2 cup of cream. Poured it over the venison, onions and muchrooms and I thought I had died and gone to heaven. It is all I can think about since last night.
I fried 8 oz. of sliced crimini mushrroms in butter with a little olive oil and put on my plate.
I sliced an onion and caramelized it in the same skillet when the mushrooms were done and added to the plate.
I sprinkled both sides of the venison medallions with onion powder, black pepper and kosher salt. I added more olive oil and butter to the skillet and let it get just to the smoking point before adding the medallions, then let them fry 1 minute on each side.
As I turned them for the second side, I thought, "Oh my, do I want to make a sauce and if so, I better get ti together fast." So, I threw open my cabinet and saw a bottle of brandy and opened the fridge and saw the cream. Then I remembered the creamed venison recipe posted here. I didn't have time to grab anything else, or the medallions would overcook.
I quickly removed the venison from the pan, let the pan ge a little hotter so the alcohol would evaporate for me and poured in about 1/3 cup of brandy, after the alcohol steamed off, I added about 1/2 cup of cream. Poured it over the venison, onions and muchrooms and I thought I had died and gone to heaven. It is all I can think about since last night.
18 Days Cheat Free