Venaison en Sauce Crème à Moutarde - Venison in Mustard Cream Sauce

Recipe By:
Celine
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  • Total Time 50 min Ico-add
  • Yield 4 Servings
  • Level Medium

Here is an excellent venison recipe that incorporates a sweet and savory mustard cream sauce. It produces multi-layered, sophisticated and remarkably appealing flavors.
 

Ingredients

  • 1 ounce clarified butter or oil
  • 12 (2 ounces each) venison medallions
  • Flour for dredging
  • 1 tablespoon chopped shallots
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped tarragon
  • 4 ounces sliced wild mushrooms
  • 2 ounces cognac (optional)
  • 4 ounces heavy cream
  • 2 tablespoons dijon mustard
  • Salt & pepper to taste
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Directions

  1. 1. Melt the butter in a skillet over medium high heat. Dredge the medallions in flour and saute.
  2. 2. When the meat has reached the desired temperature remove from pan and reserve.
  3. 3. To the now empty pan add the shallots, parsley, thyme and tarragon; saute for five minutes, stirring to keep from burning.
  4. 4. Add the mushrooms and flambe with cognac if desired.
  5. 5. Add heavy cream and reduce until desired thickness. Whisk in the mustard, salt and pepper.
  6. 6. When fully combined and smooth add the cooked medallions. Continue cooking until all is heated throughout.