Venison Medallions with Mushroom Cabernet Sauce
This rich, elegant venison dish with creamy mushroom sauce is surprisingly easy to make.
Ingredients
- ½ Venison Backstrap cut into 6 steaks
- Kosher salt and black pepper
- Olive oil for sauteing and browning
- 2 cups mushrooms morels, chanterelles, shiitake, or button
- ½ onion minced
- 3 cloves garlic minced
- 2 teaspoons fresh thyme leaves
- 4 tablespoons butter
- 1 ½ cup Cabernet Sauvignon or other full bodied wine
- 1 ¾ cups low-sodium beef stock
- 1 cup heavy cream
- 1 tablespoon chives chopped
Instructions
- Season the medallions all over with salt and pepper.
- In a heavy cast iron skillet, heat 2 tablespoons of olive oil. When the oil is almost smoking, put the medallions into the pan and lower the heat to medium-high. Cook the medallions for about 3 to 4 minutes then turn the steak and cook for another 3 to 4 minutes. Remove the medallions to a warm oven.
- In the same skillet, add 2 tablespoons of butter, and saute the mushrooms, onions, garlic, and thyme until the mushrooms and onions are lightly browned, about 2 to 3 minutes. Pour the Cabernet into the skillet and boil until the mixture is reduced by half. Add the beef broth and return to a boil. Boil until the mixture is reduced to 1 ½ cups stirring occasionally. Add the heavy cream and remaining 2 tablespoons of butter and cook until you get the desired thickness. Finish with salt and pepper.
- Plate the medallions and spoon the sauce over the top of the medallions. Sprinkle the chives over the sauced medallions.
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