Mignons of Cervena Venison

Name: Mignons of Cervena Venison
Yield: Serves 4
Ingredients: 1/2 teaspoon nutmeg; salt and pepper to taste; 3 tablespoons butter; 3 1/2 cups chicken stock; 2 medium butternut squash, peeled, seeded, and cut into 1/2-inch dice; 2 shallots, peeled and minced; 1/2 teaspoon mace

Preparation info

Serves
4

Difficulty
Medium

Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

About

This recipe, I think, represents my style of food—complementary, big flavors; a bit complex in its preparation in some ways, but really a concentration of big, strong flavors. It’s robust. It’s solitude. It’s the kind of dish that makes you sit up and take notice. That’s what I really try to do with every kind of recipe I create.

Ingredients

For the Squash

3 tablespoons butter
2 shallots, peeled and minced
2 medium butternut

Main course
Gluten-free
New York

Method

Place the butter in a medium sauté pan and melt over medium heat. Add the shallots and sauté 2 minutes. Add the squash and toss together. Next, add all the remaining ingredients and cook slowly for about 12 to 15 minutes, stirring occasionally. Hold warm after almost all the stock is absorbed.