Venison Medaillons With Shiitake Port Sauce

By á-170456

Ingredients

• 8 venison medallions, 1/2" to 3/4" thick (3 to 3 1/2 oz ea)
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons butter
• 8 large fresh shiitake mushrooms stems discarded, and caps sliced thin
• 2 small garlic cloves minced
• 2 cups chicken broth
• 1/2 cup Tawny Port
• 4 teaspoons Worcestershire sauce
• 1/2 teaspoon balsamic vinegar

Details

Servings 4

Preparation

Step 1

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

In fat remaining in skillet sauté mushrooms with garlic, stirring, until liquid mushrooms give off is evaporated. Add broth, Port, and Worcestershire sauce. Simmer sauce until thickened and reduced to about 3/4 cup, about 15 minutes, and stir in vinegar and salt and pepper to taste.

Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate.

This recipe yields 4 servings.