archerychic
Six Point
Golf is for people who can't shoot a bow.... Wait... I play golf. Doh!
Posts: 723
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Post by archerychic on May 24, 2013 12:09:08 GMT -5
VENISON TENDERLOIN MARSALA WITH SHETAKE MUSHROOMS 1 pound venison tenderloin cut into medallions ½” thick ½ cup flour, 1/3 cup grated parmesan cheese 1 tsp salt 3 TBS of olive oil 2 TBS of unsalted butter 4 ounces of sliced shetake mushrooms 2 cloves of minced garlic 1 cup Sweet Marsala wine 3 TBS lemon juice 1 cup of chicken stock 2 TBS of cold butter Pound tenderloin medallions with a mallet until they are ¼” thick and remove any sinew. Heat olive oil in a skillet. Mix flour, parmesan cheese, and salt together on a plate. Dredge meat in flour mixture. Cook meat on medium high for 1-2 minutes each side or until slightly browned. Remove meat from pan and place it on an oven proof plate in the oven preheated to 250. Put 2 Tbls of unsalted butter in the pan used for cooking the meat. Add 4 ounces of sliced shetake mushrooms, 2 cloves of minced garlic. Sauté on medium until mushrooms are cooked. Remove mushrooms from the pan and place in oven with meat.
Deglaze pan with 1 cup Marsala wine and lemon juice; bring to a boil, then simmer until liquid is reduced by half. Add 1 cup of chicken stock and return to boil. Simmer over medium high heat until reduced and thickened slightly. Whisk in 2 TBS of cold butter. Return the meat and mushrooms to the pan and coat with the sauce while warming.
Serve hot over cooked angel hair pasta.
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