[Sca-cooks] HELP!!!! - Medallions Of Venison With Bramble Jelly Or Blackberries

[Korrin S DaArdain]

From: "Marcus Antaya" <mjantaya at home.com> Date: Tue, 25 Sep 2001 23:56:44
-0400
>I'm trying to find some recipes...
>
>I'm trying to cook Venison Medalions, and I need a recipe that comes
with a
>heavy gravy/brown sauce.
>
>I also need to find a couple of side dishes that match well with it.
>
>Desperately seeking help...
>
>Gyric

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Medallions Of Venison With Bramble Jelly Or Blackberries
	From TV Food Network, Two Fat Ladies Show #FL1A04
	2 to 3 medallions of venison per person
	Unsmoked streaky bacon, cut into strips
	Seasoned flour
	Bramble jelly or blackberries, red wine and sugar
	Meat stock
	Sour cream
	Salt
	Black pepper, freshly ground
	Fry enough bacon very gently to extract enough fat to fry the
medallions. Remove the bacon. Put enough well-seasoned flour into a
plastic bag and toss the venison in it: remove and lay on some
greaseproof paper. Heat the bacon fat and fry the meat on a medium heat
for 5-7 minutes, turning frequently. Put them in a warmed dish with a
teaspoon of jelly on each medallion and keep warm while you make the
sauce.
	If you are using blackberries instead of jelly, cook them lightly in a
little red wine and sugar to taste. Spoon over the medallions as for the
jelly.
	Depending on how much you are cooking, add enough of the stock to the
pan. Boil briskly, stirring all the juices together. When it starts to
look syrupy, mix in enough sour cream to make a rich sauce. Adjust the
seasoning. Pour over the venison.
	Serve with tiny Brussels sprouts and egg noodles with chestnuts if
handy. Apple sauce can also be added as a side dish.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Korrin S. DaArdain
Korrin.DaArdain at Juno.com

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