Ingredients Jump to Instructions ↓

  1. 8 (2 1/2-ounce) venison cutlets, pounded to a thickness of 1/4-inch

  2. 2 teaspoons Essence, recipe follows

  3. 3/4 teaspoon salt

  4. 1/2 teaspoon fresh ground black pepper

  5. 1 cup all-purpose flour

  6. Wild Mushroom Tomato Bordelaise, recipe follows

  7. 1 tablespoon chopped fresh parsley leaves

  8. 4 teaspoons grated Parmesan

  9. 2 1/2 tablespoons paprika

  10. 2 tablespoons salt

  11. 2 tablespoons garlic powder

  12. 1 tablespoon black pepper

  13. 1 tablespoon onion powder

  14. 1 tablespoon cayenne pepper

  15. 1 tablespoon dried oregano

  16. 1 tablespoon dried thyme

  17. 1/4 cup olive oil

  18. 1/2 cup chopped yellow onions

  19. 1/4 cup chopped carrots

  20. 1/4 cup chopped celery

  21. 1 teaspoon minced garlic

  22. 1/2 pound portobello mushrooms , wiped clean, stems removed, and chopped

  23. 1/2 pound oyster mushrooms, wiped clean, stems trimmed, and thinly sliced

  24. 1/2 pound shiitake mushrooms , wiped clean, stems trimmed, and thinly sliced

  25. 1/2 teaspoon salt

  26. 1/2 teaspoon freshly ground black pepper

  27. 1/2 cup seeded and chopped tomatoes

  28. 1 cup dry red wine

  29. 1 quart veal stock or rich beef stock

Instructions Jump to Ingredients ↑

  1. Heat oil in a large nonstick skillet over medium-high heat. Season the venison with the Essence, salt, and pepper, and dredge in flour. When oil is hot, add venison and pan-fry for about 2 minutes or until golden.

  2. Remove from the pan and place on a warmed plate. To serve the venison, pour 1/2 cup of the bordelaise sauce on each of 4 entree plates and place 2 venison medallions on top the sauce. Garnish with the chopped parsley and grated Parmesan.

  3. Combine all ingredients thoroughly.

  4. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

  5. Heat the oil in a Dutch oven , or large, heavy pot over medium-high heat. Add the onions, carrots, and celery, and cook, stirring, until soft, about 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the mushrooms, and cook, stirring occasionally, until they give off their liquid, about 4 minutes. Add the salt and pepper, and stir to mix well. Add the tomatoes and cook, stirring, for 1 minute. Add the wine, and cook, stirring to loosen any bits on the bottom of the pan. Cook until the wine is reduced by half. Add the veal stock and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 1 hour and 20 minutes. Remove from the heat and adjust the seasoning, to taste. Cover and keep warm until ready to serve with the venison.

  6. Yield: 2 1/3 cups


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