Venison with sour cherries and hickory nuts

Serving Size : 6 Preparation Time :1:30

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups game stock
2 pounds venison loin cut into 6 1/4inch medallions
1 pinch pepper
1 pinch salt
3 tablespoons peanut oil
1/4 cup hickory nuts-or pecans
1/2 cup canned sour cherries -- pitted and drained
1 cup red pinto beans and bulgur salad
In medium saucepan, reduce the stock by half over medium heat to form a demiglace.

Season the venison medallions with salt and pepper. Dust with flour, then pat off excess.

Heat peanut oil in a heavy pan until smoking. Place the venison in the pan and sear in the juices over a high flame until deep brown. Turn, then add hickory nuts and continue cooking on the other side until deep brown. Remove the excess fat, add the cherry, brown demiglace and reduce to syrupy consistency. (Venison should be served medium rare.)

Place a venison medallion in the center of each plate. Spoon the cherry sauce around and serve with red pinto bean and bulgur salad.

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