Medallions of Venison Povrade with Cassis

Portions: 8 Portion size: 2 medallions, 2-3 oz (60-90g) each U.S. Metric Ingredients


to taste to taste as needed

to taste to taste as needed

Medallions of venison, cut from the loin, 3/4 in. (2 cm) thick, about 2-3 oz (60-90 g) each Salt Pepper Butter or oil

Season the meat with salt and pepper. Sauté in butter or oil, keeping the meat rare.

Remove the meat from the sauté pan and set it aside in a warm place.

4 floz 12 floz 1 floz

125 mL Chicken stock

30 mL Crème de cassis

(blackcurrant liqueur. )

Per serving:

Calories, 260; Protein, 26 g; Fat, 11 g (39% cal.); Cholesterol, 120 mg; Carbohydrates, 4 g; Fiber, 2 g; Sodium, 150 mg.

3. Degrease the sauté pan. Deglaze it with the chicken stock and reduce the stock by half.

4. Add the sauce and the cassis to the pan and bring to a simmer. Strain the sauce.

5. Serve 2 medallions per portion. Spoon the sauce around the meat, using about 11/2 oz (45 mL) per portion. Garnish the plate with appropriate seasonal vegetables.


Medallions of Boar Poîvrade with Cassis

Prepare as in the basic recipe, substituting loin of boar for the venison. Cook the meat until it is almost well done but still a little pink inside. Do not overcook, or the meat will be dry.

Continue reading here: Sauteed Veal Sweetbreads with Shiitake Mushrooms and Port Wine Sauce

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