- 2
0/5
(0 Votes)
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
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.