Ingredients
- 6 slices bacon, cut into 1/2-inch pieces
1 medium yellow onion, finely diced
2 teaspoons minced garlic
1 pound ground venison
1/4 pound ground veal or pork
1 cup buttermilk
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese, plus extra for garnish
2 teaspoons salt
1 teaspoon black pepper
Creole seasoning
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
1/4 cup plus 2 tablespoons vegetable oil
1 cup dry red wine
1/4 cup flour
1 quart veal or chicken stock
1 tablespoon Dijon mustard
1/2 cup heavy cream
4 tablespoons cold butter
Description
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