Venison Ingredients:
cook bacon until half done, set aside1 6-ounce portion venison tenderloin- flour to dust venison
- 1 tbs butter
- 1 tsp chopped shallots
- 2 medium sliced mushrooms
- 1 slice raw bacon, chopped
- splash red wine
- 1/4 cup veal stock or brown sauce
- salt & pepper to taste
- fresh rosemary for garnish
Venison Directions:
- dust venison with flour and saute in butter over medium heat
- add chopped shallots, mushrooms and bacon
- cook a few more minutes occassionally turning vegetables
- add red wine to deglaze the pan
- add brown sauce/stock, and salt & pepper
- simmer 2 minutes
- garnish & serve
Brown Sauce:
- rub pan with 1/2 clove garlic
- melt 2 tbs butter
- stir in 2 tbs flour until blended
- stir in 1 cup bouillon
- stir constantly until boiling
- season with
- paprika
- salt & pepper
- dry sherry
- worchesershire sauce
- lemon juice
- ketchup or chili sauce
- dried herbs