Aikman's Black Buck Trail Drive Style   

Ingredients :
8	x	Black Buck medallions, (2 oz. ea.)
1/2	cup	mushrooms, sliced
1/4	cup	tomatoes, diced
1/2	cup	red onion, julienne
1	tbl	fresh garlic, chopped
1	tbl	cilantro, chopped
1/8	cup	jalapeno, chopped
2	oz	olive oil
1/2	cup	red wine
1/2	cup	white wine
1/4	cup	water
		salt and pepper, to taste

How to cook :

Sprinkle medallions with salt, pepper and garlic.
Pound Black Buck medallions with meat hammer until about 1/4" to 1/2" thick.
Place saute-pan on burner; put in olive oil, get it hot.
Place medallions in pan and sear one side; turn over and sear other side.
Add mushrooms, tomatoes, onion, garlic, jalapeno, and cilantro.
Continue cooking until meat reaches desired doneness.
Remove meat from pan; place on warm platter.
Drain grease. Place pan with veggies back on burner.
Glaze pan with white and red wine.
Add water. Add salt, to taste. Prepare Roux; add to pan to thicken juices to a medium consistency.
Pour over the meat and serve.
Serves 4 people.Roux: Mix to form a paste (roux):1/2 cup butter, melted3/4 cup flour.

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