Venison A La Francaise. Recipe

Venison A La Francaise is a classic French dish that showcases the rich flavors of venison and combines it with a delicious herb-infused sauce. This recipe has been enjoyed for centuries and is loved for its unique combination of ingredients and robust flavors. Let's dive into the history of this dish, explore fun facts, and then delve into the recipe itself.

History:
The history of Venison A La Francaise can be traced back to the times when hunting was a popular activity among the aristocracy in France. Venison, which refers to the meat of deer, was a prized delicacy and was often prepared in various ways to enhance its flavor. The French bourgeoisie adopted this recipe and reimagined it, adding their own unique flair and creating a dish that embodies the essence of French cuisine.

Fun Facts:
1. The French term "A La Francaise" translates to "in the French style" and is often used to describe dishes that follow traditional French cooking techniques and use typical French ingredients.
2. The herb-infused sauce used in this recipe is known as a "sauce chasseur," which means "hunter's sauce." It is a classic French sauce made with shallots, white wine, mushrooms, and herbs, which pairs perfectly with the venison.
3. While venison is the traditional meat used in this recipe, you can also substitute it with other game meats such as wild boar or even tender cuts of beef for a similar flavor profile.

Now, let's move on to the recipe:

Venison A La Francaise Recipe:

Ingredients:
- 1 pound of venison, cut into medallions
- 2 tablespoons of olive oil
- 1 shallot, minced
- 1 cup of mushrooms, sliced
- 1/2 cup of dry white wine
- 1/2 cup of chicken broth
- 2 tablespoons of Dijon mustard
- 2 tablespoons of butter
- Salt and pepper, to taste
- Fresh parsley, for garnish

Instructions:
1. Start by seasoning the venison medallions with salt and pepper on both sides.
2. Heat the olive oil in a skillet over medium-high heat. Add the venison medallions and cook for 2-3 minutes per side, or until browned. Remove the venison from the skillet and set aside.
3. In the same skillet, add the minced shallot and sliced mushrooms. Cook until the mushrooms are golden brown and the shallots are translucent.
4. Add the white wine to the skillet and cook for 2 minutes to deglaze the pan, scraping up any browned bits from the bottom.
5. Stir in the chicken broth and Dijon mustard, and simmer for 5 minutes to allow the flavors to meld together.
6. Return the venison medallions to the skillet and cook for an additional 2-3 minutes, or until they reach your desired level of doneness.
7. Remove the venison medallions from the skillet and keep warm.
8. Stir in the butter into the sauce until melted and well combined. Season with salt and pepper to taste.
9. Serve the venison medallions with the sauce drizzled on top and garnish with fresh parsley.

This flavorful dish pairs well with a side of roasted potatoes or buttered vegetables. It is a perfect choice for a special occasion or a fancy dinner.

Similar Recipe Dishes:
- If you are looking for other game meat dishes, you might also enjoy Coq au Vin, a French dish that features chicken cooked in red wine with mushrooms and onions.
- For a different twist on venison, you can try Venison Bourguignon, which is inspired by the classic Beef Bourguignon and features venison stewed in red wine with hearty vegetables.

Remember, the key to a successful Venison A La Francaise is ensuring that the venison is cooked to your preferred level of doneness and that the sauce is well-balanced with the flavors of the herbs and wine. Enjoy this delectable French dish and savor the flavors of tradition and elegance it brings to your table!

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