Receta Venison or Elk and Apricot Mustard Sauce
|
|
Chunks of apricot, mustard seeds, a touch of cognac (brandy) and tender, juicy protein. Hearty, zesty and nourishing - to say nothing of totally delicious!
|
|
Foto actual de la receta |
|
|
Apricot Mustard Sauce is simple, sweet & savory - best of all fast and easy to make! A perfect sauce for game dishes
|
|
|
OK - so I'm using a venison tenderloin (or 'backstrap'), but the sauce works well for game, in general
|
|
|
A large cast iron skillet - no oil - and a nice dusting of kosher salt wait for the pan to heat over med-high...
|
|
|
...pat the meat with a dry towel and lay it on the bed of salt. It is time to turn it when the meat offers no resistance to lifting
|
|
|
After adding more kosher salt for the second side, grind some black pepper on the meat
|
|
|
Perfectly seared meat will never stick to a cast iron skillet. You are on your way to a perfect meduim-rare tenderloin
|
|
|
It is always critical to allow meats to 'rest' prior to slicing - quiet time allows the juices to move from the center back to the surface - this is the key to tender & juicy!
|
|
|
Venison or elk with an apricot mustard sauce is a delicious, hearty, and spirited entree
|
|
|
Old Glory & The Flag of Michigan
|
Carga tus fotos
Tienes que ser un miembro y haber iniciado tu sesión para subir fotos.
o
