Venison Medallions With Mushroom Sauce

Anyone notice how I poke fun at game recipes that call for a can of cream of mushroom soup? Well here's my upgraded version of the oversalted stuff in a can. The sauce is a velvety blend of fresh mushrooms, wine, cream and vegetables. Once you see just how easy it is to make the real deal, you'll think twice about using the canned goo in the future.

Courses: Main Course
Serves: 4 people

Recipe Ingredients

		Mushroom Sauce
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
1/2 cup	118ml	Chicken broth - cool
1/4 cup	59ml	Dry white wine
1/4 cup	59ml	Whipping cream
1 teaspoon	5ml	Worcestershire sauce
1		Tabasco sauce
1/2 cup	73g / 2.6oz	Diced red and green bell pepper
2		Green onions, white and green part - diced
2		Garlic cloves - minced
2 cups	474ml	Thinly-sliced fresh mushrooms
		Salt - to taste
		Freshly-ground black pepper - to taste
		Venison Medallions
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	30ml	Olive oil
4 sections		Italian parsley

Recipe Instructions

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.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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