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THE 1785 INN
MEDALLIONS of VENISON with a ROSEMARY, WILD CHERRY, & BOURBON GLAZE

Heat a dry skillet and add:

  • 1/2 tablespoon butter
  • Two 3 oz. venison medallions lightly dredged in flour

Sear on one side for two minutes, flip over, and sear for one more minute on the other side. Add:

  • 1/2 clove garlic
  • 10 rosemary leaves
  • 10 sun dried wild cherries
  • 1/4 teaspoon tyme
  • 1/4 teaspoon sage

 

Fry rapidly for 30 seconds then add and flame:

  • 3 tablespoons bourbon
  • 3 tablespoons venison(beef) stock
  • 1 tablespoon tamari

 

Reduce sauce and finish cooking venison. Plate the venison and finish sauce by incorporating:

  • 1 tablespoon whole unsalted butter

Monthly Recipes:
  • January - Smoked Salmon Raviolis
  • February - Raspberry Duckling
  • March - Blackened Scallops With Ginger-Pineapple Salsa
  • April - Coffee Butter Crunch Pie
  • May - Caesar Salad
  • June - Chocolate Strawberry Shortcake
  • July - Raspberry Muffins
  • August - Blueberry Coffeecake
  • September - Apple Cobbler
  • October - Medallions Of Venison With A Rosemary, Wild Cherry, & Bourbon Glaze
  • November - Maple Walnut Salad Dressing
  • December - Grandma's Christmas Tree Cookies