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Venison Cutlet on Wild Rice and Corn Latke with White Cheddar Cream sauce
Posted on: October 12, 2007
White Cheddar & Mushroom Cream Sauce
1 tablespoon Butter
1-1/2 oz mushrooms; sliced
1/2 tsp. garlic; minced
2 tablespoon shallot; finely chopped
1 tablespoon brandy
2 cups heavy cream
4 oz white cheddar cheese; grated
2 tablespoon Dijon mustard
kosher salt and pepper; to taste
In a sauce pan over medium heat add the butter and mushrooms, cook until the mushrooms are golden in color. Add the garlic and shallots cook until translucent. Add the brandy, cream, bring to a simmer. Reduce the heat and cook for 5 minutes. Add the grated white cheddar cheese, Dijon mustard and mix until smooth. Adjust the taste with Kosher salt and pepper.
Wild Rice and Corn Latke
2 cups wild rice; cooked
1 each egg; slightly beaten
1 tablespoon Italian flat leaf parsley; chopped
1/4 cup red onion; finely chopped
2 tablespoon celery; finely chopped
2 tablespoon green onion; thinly sliced
3/4 cup fresh cut corn
1/4 cup milk; or as needed
1/4 cup pancake flour; or as needed
1/4 tsp. Salt
1/8 tsp. fresh ground pepper
In a mixing bowl fold all of the ingredients together, spoon about 1/4 cup of the mixture into a heated pan coated with butter and spread out, turn once. Cook about 3 minutes on a side.
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