Venison au Huitres du Bienville
Bringing together two Louisiana favorites
6 ×
6 1 oz. medallions Venison loin
6 Fresh, medium-sized Oysters
3 Oz. Green Onions
2 oz. Muscadet Wine
½ oz. Garlic, chopped
6 Oz. Heavy Whipping Cream
2 Cups Flour
2 Oz. Parmesan Cheese
1 Tsp. Lemon Juice
1 Oz. Demi-Glace
1 Oz. Oyster Liquor
1 Pinch Thyme
1 Tsp. Parsley, chopped
Salt, White Pepper, and Cayenne Pepper
Method
- Pound medallions of venison until they are thin.
- Place each medallion and season with salt, white pepper, cayenne, and a pinch of green onions.
- Roll tightly, dust lightly in flour on both sides in a hot skillet.
- Remove venison and drain.
- Add garlic and green onions, and deglaze with muscadet wine.
- Add oyster liquor, demi-glaze, cream, lemon juice, chopped parsley, and seasonings.
- Reduce by half, add cheese and sprinkle a pinch of cheese on top of each medallion.
- Brown under broiler. Layer sauce on plate and then top with venison medallions.
