Chef-Owner Michael Braun Dix and Sept, NYC

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Most of Chef Michael's customers wish they could keep his cozy West Village bistro their little secret. His repertoire, from bouilliabaisse to wild mushroom venison, celebrates the gusto of the French country table.

Medallions of Cervena Venison
with Wild Mushroom Sauce

Serves 4

• 8 3 oz medallions of Cervena venison
  • 1 lb of assorted wild mushrooms sliced OR
  • 4 oz dried Wild Forest Mix soaked in water for 10-30 min
• 4 shallots, minced
• 1 tbp fresh thyme
• 2 c. red wine
• 1 c. demi-glase sauce (reduced meat stock)
• 1 tbs cracked black pepper
• salt

In a large saute pan, saute mushrooms over high heat. Stir in shallots and thyme and simmer until softened, about ten minutes. Deglaze pan with red wine, boil down to 3 tbs, and add demi-glaze. Reduce again and season to taste.

Season venison medallions with cracked pepper and salt. In a saute pan, sear each side on high heat. Continue sauteing a few minutes, until rare or medium rare. Place two medallions on each plate, spoon sauce over them, and serve with pureed celery root. Used with permission. Copyright © 1998 Marché Aux Delices.

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