March 22, 2005

Slice a venison tenderloin into thin medallions. Over medium high heat melt one tablespoon of butter and saut the sliced meat for about 1 minute on a side. More if you sliced it thick. Remove meat and set aside. Add the wine to the pan. Be sure to scrape up and dissolve the venison drippings. Once the pan is deglazed, add the broth and garlic, and reduce the liquid down to 2 or 3 tablespoons. Add half a cup of cream and one splat of whole-grain mustard, blend well and allow to simmer until thickened. Season to taste.
spoon over venison medallions.
add light salad, dress with oil and then a splash of balsamic
serve with crusty bread and beaujolais
wash dishes alone
let dogs lick plates clean (place in dishwasher)
drink rest of beaujolais curled up on couch with laptop.

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