Scallops Of Venison With Mustard Sauce

• 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
• 4 finely chopped shallots
• 1/2 c. red wine vinegar
• 1 c. heavy cream
• 1 Tbsp. Dijon-style mustard
• 2 Tbsp. unsalted butter, cut into small pieces

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.
13. Makes 6 servings.

lean, salt, flour, clarified butter, shallots, red wine vinegar, heavy cream, mustard, unsalted butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=283853 (may not work)