Venison with Oysters Bienville
Bringing together two Louisiana favorites
Keywords
- Chef Kim Kringlie
- recipes
- Northshore
- Cuisine
- Nature & Outdoors
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Cooking tools:
- Meat tenderizer
- Kitchen scale
- Measuring spoon
- Chef's knife
- Cutting board
- Skillet
- Stove
- Oven
- Plate
Ingredients
- 6 Venison loin
- 6 Fresh, medium-sized Oysters
- 3 Green Onions
- 2 Muscadet Wine
- 1/2 Garlic, chopped
- 6 Heavy Whipping Cream
- 2 Flour
- 2 Parmesan Cheese
- 1 Lemon Juice
- 1 Demi-Glace
- 1 Oyster Liquor
- 1 Thyme
- 1 Parsley, chopped
- Salt, White Pepper, and Cayenne Pepper
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