Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Meat Recipe
Venison Filet with Pecan Sauce
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Meat-1007
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Ingredients |
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4 |
6-ounce filets venison loin medallions |
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salt and pepper to taste |
1 tablespoon |
olive oil |
1 teaspoon |
garlic, chopped |
1 |
medium onion, sliced |
8 ounces |
small button mushrooms |
3 tablespoons |
cream sherry |
2 cups |
chicken stock |
1/2 cup |
heavy cream |
2 teaspoons |
cornstarch |
1/3 cup |
pecans, halves |
1/4 cup |
green onions, finely sliced |
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Preparation |
Season venison with salt and pepper. Heat olive oil in nonstick skillet, add venison and cook until venison is rare. Remove from skillet. Add onion and mushrooms to pan; cook 3-5 minutes. Add garlic and cook 2 more minutes. Add sherry; cook 1 minute. Add stock; boil until liquid is reduced by half, about 8-10 minutes, skimming fat and foam as necessary. Combine 2 tablespoons of cream with cornstarch. Add remaining cream to skillet; bring to boil. Whisk in cornstarch mixture; simmer 4-5 minutes. Add venison, pecans and green onion. Simmer 2 minutes and serve.
Yield
4 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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