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Venison Medallions With Mushroom Sauce


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  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup chicken broth cool
  • 1/4 cup dry white wine
  • 1/4 cup whipping cream
  • 1 teaspoon Worcestershire sauce
  • 1 dash Tabasco sauce
  • 1/2 cup diced red and green bell pepper
  • 2 green onions, white and green part diced
  • 2 garlic cloves minced
  • 2 cups thinly-sliced fresh mushrooms
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 12 venison medallions - (2 to 3 oz ea) (cut from the loin or eye of round)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons olive oil
  • 4 sprigs Italian parsley


Servings 4


Step 1

Melt butter in a medium saucepan over medium heat. Stir in flour and cook while stirring until butter/flour mixture is smooth and beige in color, about 3 to 5 minutes.

Stir in cool chicken broth, a little at a time, until incorporated. Stir in wine and cream until incorporated. Add remaining sauce ingredients and simmer for 10 to 12 minutes, stirring often.

Season medallions with salt and pepper. Heat oil in a large skillet over medium-high heat, add medallions and sear on both sides until medium-rare.

To serve, spoon sauce on to plate, arrange medallions over sauce and garnish with parsley.

This recipe yields 4 servings.

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