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1-venison loin cut into medallions, 1 can consomme soup, seveal cloves garlic mashed and finely chopped,several sliced mushrooms, 1/4 onion finely chopped, 2-Tbl red currant jelly,1/4 stick butter, salt and pepper to taste, 1/3 cup whiskey.
 Get cast iron skillet very hot, add some oil, and quickly brown medallions that have been rubbed with salt and pepper. About 30 seconds per side depending on thickness. Remove steaks from pan and lower heat to medium. Add finely chopped mushrooms and onions and butter to pan and saute. Add garlic after onions softend. In a seperate pan, add consomme beef stock and reduce by half. Combine reduced  stock and sauted vegetables together with whiskey,red currant jelly, and I like to add a Tablespoon of creamy horseradish at this point. Add steaks back to mixture and simmer. Meat should be med rare to med. and no more. The alcohol cooks out so quests won't be offended to serve this to children. This has been a crowd pleaser even with people who claim they don't like venison. Enjoy!                                                                                                                                                  
 
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