Aikman's Black Buck Trail Drive Style Recipe

• 8 x Black Buck medallions, (2 ounce. ea.)
• 1/2 c. mushrooms, sliced
• 1/4 c. tomatoes, diced
• 1/2 c. red onion, julienne
• 1 Tbsp. fresh garlic, minced
• 1 Tbsp. cilantro, minced
• 1/8 c. jalapeno, minced
• 2 ounce extra virgin olive oil
• 1/2 c. red wine
• 1/2 c. white wine
• 1/4 c. water
• salt and pepper, to taste

1. Sprinkle medallions with salt, pepper and garlic.
2. Lb.
3. Black Buck medallions with meat hammer till about 1/4" to 1/2" thick.
4. Place saute/fry-pan on burner; put in extra virgin olive oil, get it warm.
5. Place medallions in pan and sear one side; turn over and sear other side.
6. Add in mushrooms, tomatoes, onion, garlic, jalapeno, and cilantro.
7. Continue cooking till meat reaches desired doneness.
8. Remove meat from pan; place on hot platter.
9. Drain grease.
10. Place pan with veggies back on burner.
11. Glaze pan with white and red wine.
12. Add in water.
13. Add in salt, to taste.
14. Prepare Roux; add in to pan to thicken juices to a medium consistency.
15. Pour over the meat and serve.
16. Serves 4 people.
17. Roux: Mix to create a paste (roux):1/2 c. butter, melted3/4 c. flour

black buck medallions, mushrooms, tomatoes, red onion, fresh garlic, cilantro, jalapeno, olive oil, red wine, white wine, water, salt

Taken from cookeatshare.com/recipes/aikman-s-black-buck-trail-drive-style-62749 (may not work)