This recipe works well for vension and pronghorn antelope. It probably works well for any deer, elk, antelope, moose, sheep meat.
For four people:
2 LBS venison roast
3 shallots, minced
3/4 cup heavy cream
lemon juice
1/2 cup dry white wine (chardonnay or sauvignon blanc work)
flour
salt and pepper
butter
minced parsley (optional)
Slice the uncooked roast into thin slices about 1/4" thick. Using a mallet, pound the meat out to thin it (don't pound so much the meat separates and goes to pieces). Salt and pepper each of the pieces of meat. Dredge each of the pieces of meat in flour to coat.
Melt some of the butter in a large stainless steel or enameled skillet. Sautee the slices of the venison in the butter until brown on each side. Remove and keep warm. I usually start to preheat the oven at 200 degrees with an oven-proof plate in it at the same time I add the first venison to the skillet. When I finish the first venison, I turn off the oven, remove the warmed plate, place the cooked venison on the plate, and put the plate back in the warm oven. I add more butter, if needed, and cook the rest of the venison.
When the venison is all cooked, add the minced shallots to the butter and cook in the butter about 1 minute. Add the wine and about 1/4 to 1/2 teaspoon of fresh lemon juice and bring to a boil, scraping up the brown stuff in the skillet which will add flavor to the sauce or gravy. Let the wine boil down until it reduces in volume, maybe to 1/2 its former volume. Add most of the cream. Add maybe a tablespoon of minced fresh parsley (optional -- I forgot it two nights ago and didn't really miss it). Cook until the sauce thickens to your liking. When you are happy with the thickness -- not before or you might get it too salty -- then add salt to the sauce to your preference. Serve the meat and the sauce on the side. Alternately, you could just pour the sauce over the meat and serve together.
This is pretty darned good. Drink a dry white wine such as a chardonnay or sauvignon blanc with this.
