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Reviewed Grilled Venison Medallions with a Wild Mushroom Tomato Bordelaise

Jan 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was amazing! It looks more complicated than it is to make. Perfect for a winter meal for family our guests, I served this with roasted russet/sweet potatoes and cooked kale served with a drizzle of EVOO, sesame seeds and salt and then a robust cabernet. For dessert, my son made a jalapeno/cherry pie--a berry tart with a cool side (ice cream ...

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