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FareShare Gazette -- May 2007 Recipes

Make FareShare Gazette -- May 2007 Recipes at home with Vinegar, Blue Cheese Diced And Softened, Feta Cheese Diced And Softened, Flour, and Granulated Garlic. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/4 cup
• 1/2 cup
• 1/2 cup
• 1 cup
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 2 tbsp
• 2 tbsp
• 4 tbsp

Method (preview)

1. 1

   Remove the medallions from each of the chops, as well as any other pieces of meat on the bone large enough to save.

2. 2

   Trim the medallions of fat and sinew and rinse well.

3. 3

   Place in a plastic bag with a little vinegar.

4. 4

   Refrigerate for at least an hour.

5. 5

   Combine flour, granulated garlic, salt and black pepper.

6. 6

   Place in a plastic bag or "batter bowl".

7. 7

   Place venison pieces in the bag or bowl and shake to coat.

8. 8

   Excess flour should be shaken off.

9. 9

   Saute the chops in butter and olive oil at medium heat.

10. 10

    Turn them once so they cook evenly on both sides; they will cook quickly, so watch them carefully.

11. 11

    Do in batches, as necessary.

12. 12

    When all are done remove to a large platter; deglaze the pan with sherry and cranberries.

13. 13

    Add 4 tablespoons of butter and as it melts, add 4 tablespoons of the dredging flour.

14. 14

    Whisk until a smooth sauce forms.

15. 15

    Pour over venison on platter; scatter diced cheeses over the dish and serve at once.

16. 16

    The venison medallions which were cook quickly were very tender and the sweet/savory flavor of the wine, cranberries and cheeses was awesome.