Florida Meat Recipe

Meat-1007

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

Preparation
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. Yield 4 servings