Venison Medallions with Herbed Cheese Sauce

Author: Administrator Whitetails
1-1/2 cups all-purpose flour
Salt and black pepper
1/2 cup Boursin herb cheese
3/4 cup heavy cream
2 tablespoons olive oil
6 venison loin medallions (3 oz. each)
1/2 cup white wine
Cayenne pepper
Preparation: Place flour in large plastic food-storage bag; add salt and black pepper to taste and shake well to mix. Set aside. In small bowl, blend herbed cheese and heavy cream with whisk or slotted spoon; set aside. Heat oil in heavy-bottom skillet over medium-high heat. Dredge medallions in seasoned flour. Add to skillet and sear well on both sides. Transfer medallions to warm plate; set aside and keep warm. Add wine to skillet and cook for about a minute, stirring to loosen any browned bits. Add cream mixture. Stir well to blend, and season with salt, pepper and cayenne to taste. Cook over medium heat, stirring frequently, until sauce thickens slightly; do not boil. Pour sauce over medallions and serve.

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