Pan-fried Roe Deer with Chasseur Sauce and Tarragon Gremolata

Ingredients

• Butcher the deer: Place the saddle bone-side up. Cut along either side of the sp
• Start the sauce: Heat a pan over high heat. Add mushrooms and cook until colored
• Deglaze and build: Add white wine and reduce. Add reduced stock, baby onions, an
• Cook the venison: Season the loins. Heat oil in a pan over high heat. Sear the v
• Make the gremolata: Pulse together in a blender, tarragon, parsley, lemon zest,
• Plate: Slice the rested venison. Spoon chasseur sauce alongside the meat. Add a