{"id":4025,"date":"2021-09-02T13:03:13","date_gmt":"2021-09-02T13:03:13","guid":{"rendered":"https:\/\/fromfieldtotable.com\/?post_type=recipe&#038;p=4025"},"modified":"2022-02-04T05:15:32","modified_gmt":"2022-02-04T05:15:32","slug":"sauteed-elk-medallions-in-chanterelle-oyster-mushroom-sauce-2","status":"publish","type":"post","link":"https:\/\/fromfieldtotable.com\/sauteed-elk-medallions-in-chanterelle-oyster-mushroom-sauce-2\/","title":{"rendered":"Saut\u00e9ed Elk Medallions in Chanterelle &amp; Oyster Mushroom Sauce"},"content":{"rendered":"\n<p class=\"has-text-align-center\"><strong>(Long Name, Easy Dish)<\/strong><\/p>\n\n\n\n<p>This is a dish that I would easily prepare at a demonstration at a sports show or at the Elk Foundations conventions. It is easy, quick, and extremely delicious. A classical beef tenderloin dish called Tournedos Rossini inspired this preparation. You can\u2019t beat elk and mushroom combinations.\u00a0\u00a0<\/p>\n\n\n\n<p>Recipe by Chef Albert Wutsch<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-0 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2021\/01\/med-ing1-rotated.jpg\" alt=\"\" data-id=\"2492\" data-full-url=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2021\/01\/med-ing1-rotated.jpg\" data-link=\"https:\/\/fromfieldtotable.com\/?attachment_id=2492\" class=\"wp-image-2492\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2021\/01\/med-fond1-rotated.jpg\" alt=\"\" data-id=\"2491\" data-full-url=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2021\/01\/med-fond1-rotated.jpg\" data-link=\"https:\/\/fromfieldtotable.com\/?attachment_id=2491\" class=\"wp-image-2491\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img fetchpriority=\"high\" decoding=\"async\" width=\"400\" height=\"711\" src=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2021\/01\/med-31.png\" alt=\"\" data-id=\"2490\" data-full-url=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2021\/01\/med-31.png\" data-link=\"https:\/\/fromfieldtotable.com\/?attachment_id=2490\" class=\"wp-image-2490\" srcset=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2021\/01\/med-31.png 400w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2021\/01\/med-31-169x300.png 169w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><strong>Ingredients:\u00a0<\/strong><\/p>\n\n\n\n<ul><li>2&nbsp;lbs&nbsp;Venison&nbsp;medallions&nbsp;<\/li><li>2 T Oil&nbsp;<\/li><\/ul>\n\n\n\n<ul><li>\u00bc c Butter&nbsp;<\/li><li>2 T Shallots minced&nbsp;<\/li><li>1 T Roasted Garlic&nbsp;<\/li><li>1&nbsp;pt&nbsp;Crimini&nbsp;&nbsp;<\/li><\/ul>\n\n\n\n<ul><li>1&nbsp;pt&nbsp;Oyster&nbsp;<\/li><li>1&nbsp;pt&nbsp;Chanterelles&nbsp;<\/li><\/ul>\n\n\n\n<ul><li>1 c Madeira Wine&nbsp;<\/li><li>1&nbsp;pt&nbsp;Brown Gravy&nbsp;<\/li><\/ul>\n\n\n\n<ul><li>S&amp;P (To Taste)<\/li><\/ul>\n\n\n\n<p><strong>Method<\/strong>&nbsp;<\/p>\n\n\n\n<p>Remove all fascia and silver skin from any tender cut of venison, slice into 1 \u201cstrips. Clean mushrooms and coarsely chop. In large hot saut\u00e9 pan, add the oil and sear meat in batches, remove each batch onto cookie sheet, spread out to let heat dissipate. Once all meat has been seared and there is a good fond\u00a0(brown drippings\u00a0on the bottom of the pan), lower heat, add butter and mushrooms, saut\u00e9, add wine and deglaze, add brown and tomato sauces, reduce. Once the br<\/p>\n\n\n\n<p>Using tender cut of venison,&nbsp;remove fascia and sliver skin, slice into medallions, reserve. Slice mushrooms, reserve. In hot saut\u00e9 pan, add small amount of oil, sear medallions&nbsp;in batches, cooking rare, and creating fond (brown stuck to the bottom of the pan). Remove from pan, spread out to dissipate heat and prevent sweating and moisture loss. Add&nbsp;butter, saut\u00e9 shallots and garlic, add&nbsp;mushrooms,&nbsp;saut\u00e9. Deglaze with wine, add gravy and bring to boil. Reduce sauce until fond is completely removed from pan and sauce is desired consistency and flavor. Add meat back to pan, bring to boil, serve&nbsp;immediately with noodles or soft polenta.&nbsp;<\/p>\n\n\n\n<p><strong><em>Substitutions:<\/em>\u00a0<\/strong>Use any preferred mushroom or combination of mushrooms. Substitute Marsala wine and rename as Marsala Sauce. Finish sauce with chopped herb such as chervil.\u00a0Place a toast point under the meat, top cooked meat with pate and call the meat Tournedos Rossini.\u00a0\u00a0<\/p>\n\n\n\n<p><em>Cooking Options<\/em>:&nbsp;Saut\u00e9 medallions, strips, or even thick chops&nbsp;of any tender meat or bird such as turkey breast.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/p>\n[wpurp-searchable-recipe]Saut&eacute;ed Elk Medallions in Chanterelle &amp; Oyster Mushroom Sauce &#8211;  &#8211;  &#8211; [\/wpurp-searchable-recipe]","protected":false},"excerpt":{"rendered":"<p>(Long Name, Easy Dish) This is a dish that I would easily prepare at a demonstration at a sports show or at the Elk Foundations conventions. It is easy, quick, [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":2492,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[88,25,32,24],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Saut\u00e9ed Elk Medallions in Chanterelle &amp; Oyster Mushroom Sauce - From Field To Table<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fromfieldtotable.com\/sauteed-elk-medallions-in-chanterelle-oyster-mushroom-sauce-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Saut\u00e9ed Elk Medallions in Chanterelle &amp; Oyster Mushroom Sauce - From Field To Table\" \/>\n<meta property=\"og:description\" content=\"(Long Name, Easy Dish) This is a dish that I would easily prepare at a demonstration at a sports show or at the Elk Foundations conventions. 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