Venison and baby vegetables




Venison Tenderloin with Bacon, 

Forest Mushrooms 

& assorted baby Veg

 2 Gourmands

 2 venison tenderloin steaks

 1/2 pound diced Bacon

 1/2 pound mushrooms

 1 onions

 2 gloves garlic

 1 glass madera

 1/2 cup veal stock

 1 teaspoon of cocoa powder

 1 1/2 pound baby vegetables mix

  salt  and black pepper

Steamed the vegetables in a large pot. In a frying pan grill the onions then add the bacon with the mushrooms, add the madera when cooked ad the veal stock, the garlic and the spoon of cocoa for the sauce let let it reduce until perfect coloration will appear.

In a steak pan cook the venison to your favorite temperature.When ready add the sauce with the mushrooms and bacon on the top and the vegetables on the side. correct seasoning if needed. serve hot!





About sexygourmetchef

Natacha is a business woman and talent born and raised in France. She started her early career in the hospitality industry and worked in the field for more than 15 years prior moving to the US. Natacha Mannhart has been traveling all around the world managing restaurant's team and cooking with the most prestigious French Chefs. She has successfully created her production company and she is actually working on her first 3D cooking show. The past 3 years she has also been successfully coaching and motivating peoples in the field of goals setting and personal life achievement. France, UK, United States Restaurant Manager and celebrity Chef. Education 1992-2011 Activities and Societies: Cordon Bleu Culinary school France, Accounting and Management Post Graduate UK, MBA Degree University of Phoenix (on progress)

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