12 x 2 oz venison medallions
2 tb Cooking oil
2 md Yellow onions sliced very
- fine (Lyonnaise style)
2 tb Corn starch
Salt
2 Shallots, finely diced
2 cl Garlic, minced
1 tb Malt or Balsamic vinegar
1 pt Guinness stout
1 ts English mustard
1 tb Molasses
1/2 c Beef or game broth
1 tb Soft brown sugar
1/4 c Butter
4 Potatoes
Milk and butter
1 tb Horseradish (preferably
-fresh grated)
1 pn Nutmeg
Salt and freshly ground
Pepper
Paprika
Venison Medallions with Guinness Glaze, Crispy Fried Onions and
Horseradish Mashed Potatoes
Saute medallions in hot oil until medium rare. Let rest.
Dust onions in cornstarch, fry in very hot vegetable oil until crisp.
Salt and keep hot.
Saute shallots with garlic until golden, deglaze pan with vinegar and
stout, reduce. Add mustard, molasses, broth and sugar. Bring to boil
and beat in butter. Reduce heat and keep warm.
Cook potatoes and mash with milk and butter to desired consistency.
Add horseradish, nutmeg, salt, pepper and paprika. Keep warm.
Set each medallion on mashed potatoes, top with fried onions and pour
around the sauce.
From the Cervena Council Denver Post,
From: Eruna Schultheiss
