Venison Medallions With Mushroom Sauce

Notes

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.

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup chicken broth, cool
• 1/4 cup dry white wine
• 1/4 cup whipping cream
• 1 teaspoon Worcestershire sauce
• Dash Tabasco
• 1/2 cup red and green bell pepper, diced
• 2 green onions, white and green part, diced
• 2 garlic cloves, minced
• 2 cups fresh mushrooms, thinly-sliced
• salt and pepper to taste
• 12  2- to 3-ounce venison medallions cut from the loin or eye of round
• 2 tablespoons olive oil
• 4 sprigs Italian parsley

Directions

1. 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.
2. 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.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook