Venison au Huitres du Bienville

Method

1. Pound medallions of venison until they are thin.
2. Place each medallion and season with salt, white pepper, cayenne, and a pinch of green onions.
3. Roll tightly, dust lightly in flour on both sides in a hot skillet.
4. Remove venison and drain.
5. Add garlic and green onions, and deglaze with muscadet wine.
6. Add oyster liquor, demi-glaze, cream, lemon juice, chopped parsley, and seasonings.
7. Reduce by half, add cheese and sprinkle a pinch of cheese on top of each medallion.
8. Brown under broiler. Layer sauce on plate and then top with venison medallions. 

Learn more from Chef Kim Kringlie and four other chefs about the many versatile ways to create wonderful meals with venison in this story from our November 2021 issue.