VENISON MEDALLIONS IN LOUISIANA FIG GLAZE
COMMENT:
Venison seems to be more popular today than ever before in restaurants
across America. Customers enjoy the taste of wild game, while benefitting
from less cholesterol. This recipe definitely reflects "The Evolution of
Cajun and Creole Cuisine".
INGREDIENTS:
1 3-5 pound tenderloin of venison, trimmed
1 tsp cracked black pepper
1/4 cup Louisiana cane syrup
1 tsp salt
1 tbsp minced garlic
1 cup coarsely chopped onions
1 tbsp fresh thyme leaves
1 cup coarsely chopped celery
1 tbsp chopped basil
1 cup coarsely chopped carrots
1/2 tsp file powder
1/4 cup port
METHOD:
Remove all silver skin from tenderloin and place on an 11 x 14" baking pan.
Rub cane syrup well into meat and top with garlic, thyme, basil, file
powder, pepper and salt. Once again, rub well into the meat. Place onions,
celery and carrots tightly around the tenderloin and sprinkle meat with
port. Allow to set at room temperature two hours.
INGREDIENTS FOR SAUTEING:
1/4 cup vegetable oil
1/4 cup sliced oyster mushrooms
1 tbsp diced shallots
1/4 cup port
1 tsp minced garlic
1 1/2 cups demi glace or hunter sauce
1/2 cup diced fresh figs or 1 tbsp fig preserves
salt and cracked black pepper to taste
METHOD:
In a heavy bottom saute pan, heat oil over medium high heat. Slice
tenderloin into twelve medallions and saute until golden brown on each
side, two to three minutes. Add shallots, garlic, figs and mushrooms,
saute until slightly wilted. Deglaze with port and add demi glace. Reduce
volume and season to taste using salt and pepper. Place one and a half
ounces of sauce in center of plate and top with medallions.
Print This Recipe
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