Medallions de biche a la creme

Biche is the doe roe deer and meat is very tender.  This dish is often served in Alsace with spatzle.

  • 4 Venison Loin Steaks (about 1/2 to 3/4 lbs. each)
  • Course Black Pepper
  • Fleur de Sel, French Sea Salt
  • 3 T. Butter
  • 1 c. heavy cream
  • 1/2C Dry White Wine
  • 1/2 C Chicken Broth
  • Either 1 T. Red Currant Jelly or 2 T Dijon Mustard , optional

Sear steaks in the butter over medium high heat to rare, no more than medium rare, about 3-4 minutes per side. Remove. Add the wine. Reduce by 1/2, scraping the bottom and deglazing the pan. Add chicken broth and red currant jelly or mustard. Reduce again. Add cream. Reduce and thicken. Return the venison to the pan, turn once or twice in the sauce to warm and serve.