Venison Sirloin
By: Anonymous
Published: Sunday, February 14, 2010 - 8:19am

Ingredients




3 pieces venison medallions - (2 oz ea)
1 ounce clarified butter or oil
1 tablespoon chopped shallots
1 teaspoon chopped parsley
1 teaspoon chopped thyme
1 teaspoon chopped tarragon
4 ounces wild mushrooms sliced
2 tablespoons grained mustard
4 ounces heavy cream
2 ounces cognac
Flour for dusting
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 In hot pan add butter. Dredge medallions in flour. Saute quickly. Take out of pan. 2 Add shallots and herbs to pan. Saute. Add mushrooms and flambe with cognac. Add heavy cream and reduce until desired thickness. 3 Wisk in mustard. Add seasonings and medallions. Serve. 4 This recipe yields 1 serving.