By Peter Pahk, Executive Chef Silverado Resort, Napa CA

In a six-inch skillet, bring wine and butter to a boil stirring rapidly to form an emulsion. Turn down to simmer. Add shrimp, salt and pepper to taste.  Cook for about 2 minutes stirring and tossing the shrimp.  Cool down in butter broth.

Season the whole shortloin with salt and pepper.  In a 6inch skillet melt butter and grapeseed oil together.

On medium high heat sauté venison to a mid-rare. Cool and let rest.

Mix together goat cheese, lemon juice and herbs until smooth. Add crème Fraiche and fold in- do not whip!  Season with salt and pepper – reserve.

To Assemble:

Slice venison into 8 medallions.  Place shrimp on top of venison and spoon about 2 tablespoons of remoulade on top.  Garnish with a little micro greens and edible flowers!

In a six-inch skillet, bring wine and butter to a boil stirring rapidly to form an emulsion. Turn down to simmer. Add shrimp, salt and pepper to taste.  Cook for about 2 minutes stirring and tossing the shrimp.  Cool down in butter broth.

Season the whole shortloin with salt and pepper.  In a 6 inch skillet melt butter and grapeseed oil together.

On medium high heat sauté venison shortloin to a mid-rare.  Cool and let rest.

Mix together goat cheese, lemon juice and herbs until smooth. Add crème Fraiche and fold in- do not whip!  Season with salt and pepper – reserve.

To Assemble:

Slice venison into 8 medallions.  Place shrimp on top of venison and spoon about 2 tablespoons of remoulade on top.  Garnish with a little micro greens and edible flowers!