VENISON MEDALLIONS w/WILD MUSHROOMS

By BobD

Ingredients

• 2 SERVINGS
• 4 venison medallions (each about 1/2 to 3/4-inch thick)
• • Salt, pepper
• • 2 tablespoons butter
• • 1 ounce dried mix of wild mushrooms (reconstituted in hot water)
• • 2 small garlic cloves, minced
• • 2 tablespoons duck and veal demi-glace
• • 1/2 cup Tawny Port
• • 4 teaspoons Worcestershire sauce
• • 1/2 teaspoon balsamic vinegar
• • Salt and pepper, to taste

Details

Servings 2
Adapted from dartagnan.com

Preparation

Step 1

1. Sprinkle venison with salt and pepper. Melt 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to a hot skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Set aside.

2. Drain the mushrooms and save the liquid. In fat remaining in skillet sauté mushrooms with garlic, stirring, until liquid mushrooms give off is evaporated. Add a little mushroom liquid, demi-glace, Port, and Worcestershire sauce. Simmer sauce until thickened and reduced to about 3/4 cup, about 5 minutes, and stir in vinegar and salt and pepper to taste.

3. Divide sauce among 4 plates. Place 2 venison medallions a top sauce on each plate.