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    Antelope or Venison Medallions


    Source of Recipe


    Master Chef Don Easley

    Recipe Introduction


    Serves 4

    List of Ingredients




    Marinade:
    2 tablespoons B and B liqueur
    1 tablespoon light olive oil with a dash of toasted sesame oil
    1 small shallot, minced
    1 clove garlic, peeled and minced
    1/8 teshtmloon freshly ground sea salt
    1/8 teshtmloon freshly ground black pepper

    Sauce:
    1 small shallot, minced
    1 clove garlic, peeled and minced
    1 cup beef stock
    2 tablespoons sour cream
    ¼ cup B and B liqueur

    Recipe



    Marinade:
    In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours.

    Pour the oil into a heavy-based skillet on medium heat. Lift the meat from the marinade and dry well with paper towel.
    Place the meat in the pan and sear the medallions for about 3 minutes per side. Remove from the pan.

    Sauce:
    In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes.
    Return the medallions to the pan, add the liqueur, and flambé.
    When the flames have subsided, remove the meat and keep warm n the oven.
    To the same skillet, add the stock, increase the heat to high.
    And boil until it is reduced to about ¾ cup, about 5 minutes.
    In a small bowl, mix 1 tablespoon of the reduced stock into the sour cream, then stir the mixture into the hot sauce. Keep warm but do not boil.

    Pool the sauce onto warm plates and place 2 medallions in each pool.

 

 

 


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