FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesVenison Recipes >  Venison with Pecans

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

VENISON FILLET WITH PECAN SAUCE

Serves: 4
 

Ingredients

    • 4 6-ounce fillets Florida venison loin medallions salt and pepper to taste
    • 1 tablespoon olive oil
    • 1 teaspoon chopped Florida garlic
    • 1 medium onion, sliced
    • 8 oz. small Florida button mushrooms
    • 3 tablespoons cream sherry
    • 2 cups chicken stock
    • 1/2 cup Florida heavy cream
    • 2 teaspoons cornstarch
    • 1/3 cup Florida pecan halves
    • 1/4 cup Florida green onions, finely sliced
     

Directions

Season venison with salt and pepper.

Heat olive oil in nonstick skillet, add venison and cook until venison is rare.

Remove from skillet.

Add onion and mushrooms to pan; cook 3-5 minutes.

Add garlic and cook 2 more minutes.

Add sherry; cook 1 minute.

Add stock; boil until liquid is reduced by half, about 8-10 minutes, skimming fat and foam as necessary.

Combine 2 tablespoons of cream with cornstarch.

Add remaining cream to skillet; bring to boil.

Whisk in cornstarch mixture; simmer 4-5 minutes.

Add venison, pecans and green onion.

Simmer 2 minutes and serve.
 

Florida Department of Agriculture and Consumer Services
 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages