Post by bassrod2 - TJ on May 17, 2006 15:12:45 GMT -5
This was sent to me by my oldest daughter, Can't wait to try this.
Mary's Venison with Creole Mustard Sauce
2 pounds venison loin
Coarse salt
Fresh ground black pepper
2 tablespoons chopped fresh thyme
3 tablespoons chopped fresh garlic
1 cup olive oil
1 cup white wine
† cup minced shallots
á cup Creole mustard
á cup chicken broth
6 strips bacon chopped
á cup minced onion
2 cups fresh spinach leaves, washed and dried
1 can cannellini beans (a Greek/Italian white bean) rinsed; (or use Great Northern White Beans instead)
Finely chopped parsley for garnish
Preheat oven to 400 degrees. Cut venison loin into medallions. Season with salt and pepper. Combine garlic, Thyme, and olive oil. Place the medallions in a sealable plastic bag and cover with the marinade. Place the bag in the refrigerator overnight.
The next day, remove meat from the marinade. Heat a large oven-proof pan over medium heat on the stove top. Sear the venison meat 3 minutes each side or until browned. Place pan with the venison into preheated oven. Roast 8-10 minutes medium rare.
In sauce pan, combine white wine shallots, mustard, and chicken broth. Bring to a boil. Reduce heat to medium. Simmer until mixture reduces by half.
In another pan, fry the bacon till crispy. Add onions, season with pepper. Saut» about 2 minutes. Add the remaining garlic and spinach. Saut» 2 minutes. Add the rinsed beans. Season with salt and pepper. Saut» for 4 minutes. Remove from heat.
Slice the medallions and spoon the sauce onto a plate. Spoon the ragout sauce onto center of plate placing the venison around the sauce÷fanning it around the plate. Garnish with parsley.
Enjoy,
Mary Cook
Mary's Venison with Creole Mustard Sauce
2 pounds venison loin
Coarse salt
Fresh ground black pepper
2 tablespoons chopped fresh thyme
3 tablespoons chopped fresh garlic
1 cup olive oil
1 cup white wine
† cup minced shallots
á cup Creole mustard
á cup chicken broth
6 strips bacon chopped
á cup minced onion
2 cups fresh spinach leaves, washed and dried
1 can cannellini beans (a Greek/Italian white bean) rinsed; (or use Great Northern White Beans instead)
Finely chopped parsley for garnish
Preheat oven to 400 degrees. Cut venison loin into medallions. Season with salt and pepper. Combine garlic, Thyme, and olive oil. Place the medallions in a sealable plastic bag and cover with the marinade. Place the bag in the refrigerator overnight.
The next day, remove meat from the marinade. Heat a large oven-proof pan over medium heat on the stove top. Sear the venison meat 3 minutes each side or until browned. Place pan with the venison into preheated oven. Roast 8-10 minutes medium rare.
In sauce pan, combine white wine shallots, mustard, and chicken broth. Bring to a boil. Reduce heat to medium. Simmer until mixture reduces by half.
In another pan, fry the bacon till crispy. Add onions, season with pepper. Saut» about 2 minutes. Add the remaining garlic and spinach. Saut» 2 minutes. Add the rinsed beans. Season with salt and pepper. Saut» for 4 minutes. Remove from heat.
Slice the medallions and spoon the sauce onto a plate. Spoon the ragout sauce onto center of plate placing the venison around the sauce÷fanning it around the plate. Garnish with parsley.
Enjoy,
Mary Cook
