Venison medallions with Cognac cream sauce (Rehmedallions mit Cognac rhamsoße) from Black Forest Cuisine: The Classic Blending of European Flavors (page 243) by Walter Staib and Jennifer McGlinn Lindner

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate the venison tenderloin 8-24 hours before cooking. Can use the book's "Demi-glace."

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