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Ingredients:
Heat a dry skillet and add:
1/2 Tbsp butter
2- 3 oz venison medallions, lightly dredged in flour
Sear on one side for two minutes, flip over, and sear for one more minute on the other side.
Add:
1/2 clove garlic
10 rosemary leaves
10 sun dried wild cherries
1/4 tsp thyme
1/4 tsp sage
Fry rapidly for 30 seconds then add and flame:
3 Tbsp bourbon
3 Tbsp venison(beef) stock
1 Tbsp tamari
Reduce sauce and finish cooking venison. Plate the venison and finish sauce by incorporating:
1 Tbsp whole unsalted butter
Instructions:
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Copyright © 1999 - 2004 Lanier Publishing International
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