Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
6 ea Venison medallions - 3" dia 4 ea Shallots - minced
2 ea Garlic cloves - minced 2 T Butter
1 c Mushrooms - sliced 2 oz Canadian Club Whiskey
6 oz Whipping cream Salt and pepper to taste
DIRECTIONS

Pound medallions until they're all the same size. To make sauce,
saute shallots and garlic in butter until tender. Add mushrooms and
saute 5 minutes more (a mixture of wild mushrooms make this sauce
especially exotic). Heat whisky in a small pan, add to vegetables in
saute pan and ignite. Cook until flames die down. Stir in whipping
cream and cook until it's reduced and thick enough to coat a spoon.
Season with salt and pepper. Meanwhile, panfry venison in a bit of
olive oil or butter over medium-high heat for 3 minutes in total - 2
minutes on first side, 1 minute on the second side. Serve in a pool
of mushroom cream sauce.

Submitted By EARL SHELSBY On 11-20-94

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