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Print this Recipe    Venison 13

Scallops of Venison with Mustard Sauce

18 very thin, lean venison steaks
4 tablespoons flour
1/4 cup clarified butter
4 finely chopped shallots
1/4 cup red wine vinegar
1 cup heavy cream
1 tablespoon Dijon-style mustard
2 tablespoons unsalted butter, cut into small pieces

Season venison to taste with salt and pepper. Lightly dust with
flour.

Place a skillet over medium-high heat. Add clarified butter (or
butter and oil). Cook venison pieces 1 to 2 minutes on each side,
just until edges are golden.

If using thicker steaks, cook on both side until medium rare.
Juices should still be slightly pink.

Transfer venison to a platter and keep warm. Pour grease from pan.
Add shallots, then vinegar, scraping up any brown bits that may be
stuck to the bottom. Cook over medium heat until vinegar is reduced
by half.

Add heavy cream and cook to thicken slightly. Remove form heat
and stir in mustard. Whisk in butter, 1 piece at a time. Spoon
sauce over venison.

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