Great Venison Recipes: Deer Dianne
Bob McNally 11.23.15
In a large skillet melt butter, add vermouth, stir until it bubbles. Add chives, parsley, mushrooms, mustard, paprika, and Worcestershire, then simmer and stir occasionally. Turn up the heat to high and add tenderloin steaks, cooking only a couple minutes on each side, adding salt and fresh ground pepper to taste. Brandy should be heated in a separate sauce pan and added to the skillet as the fillets are nearly done. Set the sauce ablaze with a lighted match, and cook a moment at the dinner table–just before serving. Place meat on hot plates and spoon sauce over venison.
This is one of the most “visual” ways to eat a deer fillet, which makes it great for having guests, especially those who profess to disliking “deer meat.” Cooking it bloody rare makes it tender and succulent.
1 deer tenderloin cut into 1 1/2-inch thick medallions
4 tablespoons butter
1 1/2 cup sliced mushrooms
1/2 cup dry vermouth
1/2 cut chopped chives or 1/4 cup chopped onions
2 teaspoons Dijon mustard
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
2 tablespoons fresh chopped parsley
6 tablespoons 100-proof brandy