Sunday, February 1, 2009
...when you have venison in the freezer? Don't get me wrong, I like beef too but venison is a healthier and more economical option (especially if you hunt AND butcher). Last night we ate Venison Loin Cutlets with Mushrooms and Onions in Brandy Cream Sauce (thus negating the lowfat quality of the deermeat). And doesn't that description sound like a restaurant menu? Sorry the pictures show meat/mushrooms separately from the sauce. We were too hungry to take pictures when it was all done and plated.
Vension Loin Cutlets with Mushrooms and Onions in Brandy Cream Sauce (Serves 2)
1/2 large yellow onion, chopped
1/2 pound white mushrooms, sliced
EV olive oil
3/4 pound venison loin cutlets
1/2 cup all-purpose flour
salt & fresh black pepper
1/2 cup brandy
1 cup beef stock
1/2 cup heavy cream
Cook onions in oil until golden but not completely soft. Add mushrooms and cook until slightly browned and tender; remove to a bowl. While vegetables are cooking, season cutlets with salt and pepper and dredge in flour. Reheat pan with more oil, and cook cutlets in batches until browned but not cooked through. When all cutlets are browned, deglaze pan with brandy and boil until reduced to a small amount of very syrupy liquid. Add beef stock and boil again until reduced by half. Reduce heat to low and add venison. Simmer for 2-4 minutes until meat is cooked to desired doneness. (I served this medium-well to well, and it was excellent but it was also good when tasted just on the rare side of medium.) Remove meat with a slotted spoon and add to bowl with vegetables. Add cream to sauce and simmer for 2-3 minutes until sauce is desired consistency. Pour sauce over meat and vegetables. I served this with mashed potatoes, peas, and green beans.