Try this Pan-Fried Medallions of Venison with Cherries And Wild Mush recipe, or contribute your own.
Suggest a better descriptionArrange medallions on a tray, sprinkle them with cracked pepper, salt, 1/2 tablespoon of olive oil, thyme, bay leaf, and 50ml of red wine. Refrigerate for a few hours (turn every hour). Remove venison from the plate and retain the marinade, dry the meat with paper towels. In a deep frying pan heat the remaining olive oil over a high heat and saute the medallions for 2 minutes on each side, the meat should be pink inside. Set meat aside and keep warm. Add the butter to the pan and saute the shallots and wild mushrooms for a few seconds then add the brandy and wine and set it alight. Add the cherries, cream and stock and reduce until the sauce starts to thicken then pour over the venison and serve hot.
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 4 servings | ||
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Calories: 97 | ||
Calories from Fat: 50 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 12.7mg | 4 % | |
Sodium 4.2mg | 0 % | |
Potassium 95.2mg | 3 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 2.9g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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