Grilled Venison Medallions with a Wild Mushroom Tomato Bordelaise
Ingredients
- 1/4 cup olive oil
- 8 (2 1/2-ounce) venison cutlets
- pounded to a thickness of 1/4-inch
- 2 teaspoons Essence
- recipe follows
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup all-purpose flour
- Wild Mushroom Tomato Bordelaise
- recipe follows
- 1 tablespoon chopped fresh parsley leaves
- 4 teaspoons grated Parmesan
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1/4 cup olive oil
- 1/2 cup chopped yellow onions
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1 teaspoon minced garlic
- 1/2 pound portobello mushrooms
- wiped clean
- stems removed
- and chopped
- 1/2 pound oyster mushrooms
- wiped clean
- stems trimmed
- and thinly sliced
- 1/2 pound shiitake mushrooms
- wiped clean
- stems trimmed
- and thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup seeded and chopped tomatoes
- 1 cup dry red wine
- 1 quart veal
Instructions
No instructions listed