Scallops Of Venison With Mustard Sauce – a delicious recipe with lean, salt, flour, clarified butter, shallots, red wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Season the venison to taste with salt and pepper.
2
Lightly dust with flour.
3
Place a skillet over medium-high heat.
4
Add clarified butter (or butter oil).
5
Cook venison pieces on each side just until edges are golden.
6
If using thicker steaks, cook on both sides until medium rare.
7
Juices should still be slightly pink. Transfer venison to a platter and keep warm.
8
Pour grease from pan. Add shallots, then vinegar, scrapping up any brown bits that may be stuck to the bottom.
9
Cook over medium heat until vinegar is reduced by half.
10
Add heavy cream and cook to thicken slightly. Remove from heat and stir in mustard.
11
Whisk in butter.
12
One piece at a time, spoon sauce over venison.
1672
kcal
Calories
124
g
Fat
13
g
Carbs
120
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 18 very thin slices lean venison or 6 venison steaks, salt and pepper, 4 Tbsp. flour, 1/4 c. clarified butter or equal parts of vegetable oil and melted butter, and more.
Yes, Scallops Of Venison With Mustard Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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