Venison Medaillons With Shiitake Port Sauce

Recipe 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	30ml	Butter
8 tablespoons	120ml	Fresh shiitake mushrooms - stems discarded, (large)
		And caps sliced thin
2		Garlic cloves - minced (small)
2 cups	474ml	Chicken broth
1/2 cup	118ml	Tawny Port
4 teaspoons	20ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Balsamic vinegar

Recipe Instructions

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 saute 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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9587) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.