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Venison with Mushroom Sauce recipe

Venison with Mushroom Sauce recipe

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  • Dish type
  • Side dish
  • Sauce
  • Mushroom sauce

This is the perfect comfort dish when served with buttery mash. Venison steaks are pan-seared, then simmered in a delicious sherry and mushroom sauce.

58 people made this

IngredientsServes: 3

  • 60g plain flour
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 60g butter, divided
  • 160g chopped red onion
  • 140g sliced mushrooms
  • 6 (85g) venison fillet steaks
  • 1 tablespoon plain flour
  • 175ml sherry
  • 4 tablespoons water

MethodPrep:20min ›Cook:37min ›Ready in:57min

  1. Combine 60g flour, sage, salt and pepper in a resealable bag, set aside. Melt 15g of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms and continue cooking until soft. Remove from pan.
  2. Turn heat to medium-high and melt 30g of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.
  3. Reduce heat to medium-low and melt the remaining 15g butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat and simmer for 15 minutes.

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Reviews & ratingsAverage global rating:(47)

Reviews in English (36)

by Grumpy's Honeybunch

This was VERY GOOD. I will make it again. Followed the recipe exactly as stated. Served with potato wedges and steamfresh white corn/baby asparagus/baby carrots. YUMMO-11 Nov 2007

by Michelle T.

My boyfriend and I loved this. The only thing I did not like was there was not enough sauce. My boyfriend LOVES sauce of any kind & he puts it on everything. So I had to add extra wine, beef stock & cornstarch to make more sauce. Other than that it was fabulous!!-01 Oct 2007

by Barbara

I made this recipe using venison back strap and increased the portions a little. It was great & my husband loved it. The baby bellas are best & next time I'll try a different variety of wild mushroom. Wild rice is an excellent side dish!-13 Jan 2007

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.


  • 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
  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

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3 Responses to &ldquoVenison Medallions With Mushroom Sauce&rdquo

Scott Allen

That sounds awesome! Will give it a try soon.

Norman Varnum

Sounds great and I am adding a twist of smoking my back strap for my medallions and use the tasty

Carl Cloer

Sauce is a classic…I use a variation myself, for red meat dishes, but the accompanying picture shows grilled medallions wrapped in bacon. I suggest you use a pic of the actual dish next time.

Olive oil, for frying 1 celeriac, peeled and coarsely grated 5 parsnips, coarsely grated 500g venison fillet 2 or 3 sprigs fresh rosemary 1 tbsp butter 1 shallot, finely sliced 250g wild mushrooms, sliced 1 tbsp chopped fresh tarragon 2 tbsp whisky 2 tbsp double cream Salt and freshly ground black pepper

1. Heat 2 tbsp oil in a frying pan. Add the grated celeriac and parsnips, season, and then cook on a medium heat for about 8-10 minutes, stirring occasionally until softened and light golden brown.

2. Heat a little oil in a large frying pan. Season the venison fillet well then place in the pan with the rosemary. Cook for about 7- 8 minutes, or to your liking, turning every so often to sear all over.

3. Take the venison out of the pan and leave in a warm place to rest.

4. Meanwhile, add a little more oil and the butter to the frying pan with the shallots and mushrooms. Cook for a few minutes to soften down then add the tarragon and 1 tbsp whisky and bring to a simmer. Pour in the cream and the remaining whisky and take off the heat.

5. Cut the venison into slices. Spoon the celeriac and parsnip mix onto plates and arrange the venison on top. Spoon over the mushrooms and sauce.

Venison with wild mushroom sauce

Wild mushrooms grow so well in Sweden that they feature in a great many dishes, but this has to be one of my favourites and is ideal for a special occasion.

The recipe for the sauce is adapted from Vår kokbok (Sweden's top selling cookery book) and can be made using any type of fresh, frozen, tinned or dried wild mushrooms, although fresh are best. The sauce can also be served with other meat, fish and vegetarian dishes.

I normally use dovhjort (fallow deer), but any venison fillet or steak can be used, including ren (reindeer/caribou) and älg (elk/moose). John Duxbury


• Look out for venison on farmers' markets. For instance, I normally buy from Derek Madgett, who has been selling game for over 50 years, as it is much better and a lot cheaper than from a supermarket.

• Thin fillets can just be seared for 8 minutes (until the temperature in the middle of the meat is 55-60°C (130-140°F) and then wrapped in foil, but larger fillets should be finished off in the oven.

• Take care not to overcook venison as it is low in fat, so it can easily end up dry and tough. If you don't like pink meat, choose another recipe!

• For the best colour and flavour, choose fresh kantareller (girolles) and save some of the good-lookers to use as a garnish.

A jug of sauce made with dried wild mushrooms

• The sauce can be made in advance and gently reheated. (Any leftovers can also be frozen.)

• If you use dried gula kantareller (girolles), discard the water used to rehydrate them as it has an unpleasant bitter taste. (It is fine to use the water from rehydrating other dried mushrooms though.)

• I recommend serving the venison with rönnbärsgelé (rowan berry jelly), hasselbackspotatis (hasselback potatoes), rotselleripuré (celeriac purée) and something green, such a beans or romanesco.
• If using rowan berry jelly, I recommend adding a couple of teaspoons of the jelly to the sauce during step 8.


500 g (18 oz) venison fillet
1 tsp fresh thyme leaves
3 juniper berries, crushed
1 tsbp olive oil
salt and pepper
200 g (4 cups) fresh wild mushrooms
2-3 tbsp butter
2 tbsp flour
300 ml (1¼ cups) water
100 ml (½ cup) whipping cream
½-1* mushroom stock cube
½-1 tsp soy sauce
1 tbsp sherry

Method if using fresh mushrooms

If you are using frozen, tined or dried mushrooms, steps 2 and 6 are slightly different, as shown further down the page.

1. Put the venison, thyme leaves, crushed juniper berries, oil, salt and pepper in a plastic bag and shake to mix the ingredients. Leave to marinate for 30 minutes, turning occasionally.

2. Brush or wipe the mushrooms clean, but try to avoid washing them, and then coarsely chop them.

3. Preheat the oven to 200°C (400ºF, gas 6, fan 180ºC).

4. Meanwhile, heat a frying pan (skillet) until really hot then add the venison, turning regularly until sealed on all sides (4-5 minutes).

5. Transfer the venison to a baking tray and roast until the centre of the fillet reaches 55ºC/130ºF for medium-rare (about 10-12 minutes), or 60ºC/140ºF for medium (12-15 minutes). Remove from oven, cover loosely with foil and set aside to rest for 10-15 minutes whilst you finish the sauce.

6. Whilst the venison is cooking, melt the butter in a saucepan and then sauté the mushrooms for 5-10 minutes until softened and lightly coloured. (If some liquid appears, continue cooking until it evaporates.)

7. Remove the mushrooms from the heat and stir in the flour. Gradually add the water and cream, stirring after each addition, and then crumble in the mushroom stock cube. Bring the mixture up to a gentle simmer, stirring from time to time. Simmer for 10 minutes.

8. Season the sauce to taste with soy sauce, sherry, pepper and salt. (You may not need any more salt.)

9. Carve the venison and pour over a little sauce, transferring the rest into a warmed jug for people to help themselves.

Method if using frozen mushrooms

You need 200-250 grams (7-8 oz) of frozen wild mushrooms. Follow the recipe above, but replace steps 2 and 6 with the following:

2. Place the frozen mushrooms in a saucepan and thaw them over a very low heat. When thawed, drained off the liquid and then roughly chop them into smaller pieces.

6. Whilst the venison is cooking, heat the mushrooms until all the liquid evaporates, then add the butter to the saucepan and cook the mushrooms for 5-10 minutes until softened and lightly coloured.

Method if using tined mushrooms

If using tined mushrooms, you need about 200 g (7 oz), net weight. Follow the recipe above, but replace steps 2 and 6 with the following:

2. Drain off the liquid and then roughly chop the mushrooms into smaller pieces.

6. Whilst the venison is cooking, heat the mushrooms until all the liquid evaporates, then add the butter to the saucepan and cook the mushrooms for 5-10 minutes until softened and lightly coloured.

Method if using dried mushrooms

If using dried wild mushrooms you need 25-30 g (1 oz). Follow the recipe above, but replace steps 2 and 6 with the following:

2. Rehydrate the mushrooms according to the instructions on the packet. Reserve 300 ml (1¼ cups) of the liquid used to hydrate the mushrooms and use it in place of the water in step 7. (The liquid used to rehydrate girolles should be discarded.)

6. Whilst the venison is cooking, heat the rehydrated mushrooms until all the liquid evaporates, then add the butter to the saucepan and cook them for 5-10 minutes until softened and lightly coloured.


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Sibling Cutlery

It’s deer season here in Michigan, and that means it’s time to celebrate the most delicious meat that has ever been prepared by my hands in the hopes that soon there will be more in my freezer (I’m looking at you, Dad. You can pretend you don’t hear me because you’re in the UP and don’t have Internet, but I know you do). If I could only eat one type of meat for the rest of my life, it would be venison without question. It can be tough to get if you don’t have a hunter in your family, but if you get the chance, definitely try some venison. It’s lean and flavorful, with none of that gamey flavor that you can get with other wild meats, like bear. I’m just gonna suggest never eating bear. Perhaps if it had been prepared in a form other than Hamburger Helper Bear Stroganoff I would have liked it. But I doubt it. Venison, on the other hand, is great in just about anything, including tacos, chili, and biscuits and gravy. The tenderloin is, of course, amazing, as tenderloin tends to be, and this recipe highlights everything that is wonderful about it. Best of all, it is much easier to prepare than it looks or tastes. You can substitute beef if you can’t get your hands on any venison, and in fact the recipe is originally written for beef. It will still be delicious, and I will only be a little disappointed in you.

You’ll notice that my tenderloin looks already cooked. Well, that’s because it is, partially. This particular tenderloin was left over from a Rotary dinner that my dad had something or other to do with, and they pre-cooked it a little to make prep easier. It doesn’t change the preparation here at all since you have to cook tenderloin so little anyway.

The wine is Penfold’s Shiraz. Any decent, dry red wine will do. I’m not a wine drinker, so I asked Garrick for recommendations. He suggested a cabernet or shiraz, with an Australian shiraz being more approachable for the non-aficionado like me. You’ll be drinking most of the wine, and cooking what you do use will concentrate the imperfections, so go for something decently drinkable.

First, chop your shallots. I only ended up using one. You only need about 1/3 cup. If your mushrooms are not pre-sliced, slice them up as well. I sifted through mine and cut the big pieces into smaller ones as well. They always leave some pieces that just seem absurdly large in there.

Your next step is cutting the meat into discs or strips. You want them to end up about 1/4″ thick. You can either cut them to size in long strips like I did or cut the tenderloin into about six equal pieces and pound with a mallet or the bottom of a can until they’re at the desired thickness. I chose to cut mine to size mostly because it was already partially cooked. It mostly depends on how you want it to look when it’s done: lots of small strips or a few larger medallions. Season the meat with salt and pepper.

Melt a tablespoon of butter in a skillet over medium-high heat. Sear the venison until browned on the outside but still pink on the inside. This shouldn’t take more than about a minute per side. Since mine was already partially cooked, I gave them about 30 seconds a side. You may have to work in batches depending on how much meat you have and how large your skillet is. Remove the venison from the skillet and set aside for now. Try not to eat it yet.

Add more butter to the skillet. After it melts, add the shallots and mushrooms. Saute for about ten minutes until tender.

Sprinkle sugar over mushrooms and shallots and continue cooking until deep brown and caramelized. That deep brown always means delicious.

Add garlic, rosemary, thyme, flour, and red wine vinegar. Saute until liquid is absorbed.

The recipe did not specify dried or fresh herbs. I used fresh rosemary and dried thyme. Just remember that dried and fresh herbs will differ in strength, so check the flavoring before adding the venison back in.

Add broth and wine, then bring to a boil until the liquid is reduced to about a half a cup and you are reduced to tears by the aroma.

Add the venison to the pan until heated through. You don’t want to cook it more, just warm it up. Serve by placing a few strips of venison on a plate and spooning mushrooms and sauce over them. Devour, faint, have seconds.

Special thanks goes to Amanda for taking all the pictures after the first four. I was frazzled and she was in the kitchen.

Venison Tenderloin in Mushroom and Red Wine Sauce

10-16oz venison (or beef) tenderloin

3 tablespoons butter, divided

1/2 tablespoon white sugar

1/2 tablespoon red wine vinegar

2 large cloves garlic, minced

Cut tenderloin into about 6 equal pieces. Place between sheets of wax paper and pound with a mallet or heavy can until about 1/4″ thick. Season with salt and pepper. Melt a tablespoon of butter to a skillet over medium-high heat and sear meat until brown on the outside but still red on the inside, up to about a minute on each side, in batches if needed. Remove venison from skillet and set aside. Turn down heat a little and melt remaining butter in skillet, then add mushrooms and shallot. Saute about 10 minutes until tender, sprinkle with sugar, and saute until deep brown. Add vinegar, garlic, thyme, rosemary, and flour. Saute until liquid is absorbed, about 1 minute. Add broth and wine. Bring to a boil until liquid is reduced to about half a cup. Add venison back to skillet until heated through. Serve venison with mushrooms and sauce spooned over top.

It’s not hard! And for a few mintues of work you will get a lovely, flavorful sauce.

Before we get started I must issue a warning – if you killed your deer today, or yesterday – you do not want to eat it yet. Trust me, I know these things. Bambi is still in full rigor mortis and will be chewy, tough, miserable and may be like eating rubber bands. For more on how long to wait before you eat something you killed go here.

I know you are going to love this dish.

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  • 16 oz mushrooms fresh - sliced
  • 1 tbsp butter
  • 1 pinch Salt
  • 2 venison back straps
  • milk to cover
  • Salt for sprinkling on venison
  • pepper for sprinkling on venison
  • 2 tbsp lard or oil - to cook venison in
  • 2 tbsp onions minced
  • 1/2 cup red wine can substitute stock instead
  • 1 cup stock beef or chicken
  • 2 tsp maple syrup can use brown sugar instead
  • Salt as needed to adjust seasonings
  • pepper as needed to adjust seasonings
  • 3 tbsp butter
  • 16 oz mushrooms fresh - sliced
  • 1 tbsp butter
  • 1 pinch Salt
  • 2 venison back straps
  • milk to cover
  • Salt for sprinkling on venison
  • pepper for sprinkling on venison
  • 2 tbsp lard or oil - to cook venison in
  • 2 tbsp onions minced
  • 1/2 cup red wine can substitute stock instead
  • 1 cup stock beef or chicken
  • 2 tsp maple syrup can use brown sugar instead
  • Salt as needed to adjust seasonings
  • pepper as needed to adjust seasonings
  • 3 tbsp butter

First, put your back straps in a bowl (or zip-top bag) and cover the meat with milk. Cover the bowl with a lid or some plastic wrap and stick in the refrigerator overnight. After the 24 hour milk-bath, rinse and trim your venison back straps (try to get all the silverseam off - it lends itself to gamey flavors). Next, pat dry and salt & pepper both sides.

If you would like to have mushrooms in your pan sauce, it is a good idea to cook them ahead of time so you can just add them to your sauce at the end.

To cook mushrooms - wash, remove the tips of the stems and slice them. Toss in a pan with a lot of surface area so they cook fast. Add a tablespoon of lard or butter or oil to the pan & a pinch of salt. Let cook on medium/ high until they release their juices & turn brown (5-8 minutes).

(pre-cooking the mushrooms ahead of time to make the sauce come together quicker)

Now that the mushrooms are done.

Put some fat (lard or oil) into a cast iron pan and heat on stovetop. Heat on high once the fat begins to smoke lay your back straps into the pan and reduce the heat to medium-high. Brown each side (about 2 mintues per side).

Transfer back straps to another pan and stick it in a 300 degree oven and cook until the internal temperature is 125 degrees. 5-10 mintues should do it.

While the venison is finishing in the oven make the fond.

Start with 2 tablespoons of fat. If your pan has more than 2 tablespoons of fat - pour some off. If you don't have 2 tablespoons add more fat to the pan. Add your minced onions (aromatics) to the fat. Cook them until they are soft.

Pour in 1/2 cup of red wine & 1 cup of stock and 2 tsp maple syrup (can use brown sugar) into the pan with the onions. If you don't want to use the wine, just replace the wine with stock.

This is a good time to check that backstrap. When the internal temperature is about 125 degrees take it out of the oven and let it rest on a platter while you finish the fond (if it has not reached 125, but is close - take it out. It will continue to cook a bit on the counter) . You want the meat to rest for 5-10 mintues before slicing so you don't lose all your juices. If you slice the backstrap while it's hot all your juices will run onto the plate.

If any juices accumulated in the dish you baked the back strap in - add them to your fond.

Simmer on medium heat until sauce is reduced by half. It's OK to measure your contents if you're not sure when it has reduced by half. It is done reducing when you have about 3/4 of a cup left (we started with 1 & 1/2 cups liquid. 1/2 C red wine & 1 C stock = 1 1/2 cups liquid).

This only takes about 5 minutes.

Once the sauce has been reduced - it is time to taste it and adjust seasonings (salt & pepper) if needed

Go ahead and dump in your precooked mushrooms.

If you don't want mushrooms just skip this step and go straight to the butter. Add 3 tablespoons of butter to your pan sauce & stir until it is melted & combined.

Last, slice the perfectly cooked, tender, juicy, venison backstrap and pour on the mushroom pan sauce.


  • Serving Size: 1 (59.9 g)
  • Calories 174.9
  • Total Fat - 15 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 35.2 mg
  • Sodium - 495.7 mg
  • Total Carbohydrate - 1.7 g
  • Dietary Fiber - 0 g
  • Sugars - 0.1 g
  • Protein - 8.9 g
  • Calcium - 62 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Preheat the oven to 150f degrees.

Step 2

Heat the butter in a large, heavy frying pan (cast iron is best) over medium-high heat.

Step 3

Sprinkle marjoram on each side of the chops. Fry the chops on each side for approximately 5 minutes.Move the chops to a heated platter and place the platter in a warm (150°F) oven.

Step 4

Pour the mushroom sauce into the frying pan and scrape the bottom to loosen meat particles.

Step 5

Spoon the sauce over the chops and serve immediately.

Step 6

Step 7

In a small frying pan over medium heat, fry the mushrooms for 5 minutes in butter.

Step 8

Add the wine and turn the heat to high for 2 minutes.

Step 9

Step 10

Blend in the sour cream and the salt and pepper.

Step 11

Pour the mushroom mixture into the large frying pan, that you cooked the chops in and deglaze the pan.

Alternative Christmas main recipe: Rack of venison with herb crust and wild mushroom sauce

A rack of venison makes a luxurious alternative to turkey and needs less preparation and attention during cooking. Allow 2-3 cutlets per person, depending on appetite.

A rack of venison makes a luxurious alternative to turkey and needs less preparation and attention during cooking. Allow 2-3 cutlets per person, depending on appetite.

  1. Heat the oven to 200°C (180°C fan oven) gas mark 6. Put the dried mushrooms into a bowl and cover with boiling water. Leave to soak for 20 minutes
  2. Mix the breadcrumbs, herbs, zest and 1 tbsp oil. Brush the venison with oil, then press the mixture along the top of the racks. (They can be prepared to this point, then chilled for up to 24 hours.) Transfer to lipped baking sheets and cook for 25 minutes for a medium-rare finish. Rest for 20 minutes in a warm place, covered with foil.
  3. Meanwhile, strain the dried mushrooms, reserving the liquid but leaving behind the last few gritty drops. Finely chop the mushrooms.
  4. Heat the remaining oil in a sauté pan. Gently fry the shallots until softened. Add the fresh mushrooms and rosemary sprig, and sauté until golden and cooked through. Add the rehydrated mushrooms and their liquid and cook to reduce by half. Pour in the masala and, again, reduce by half. Stir in the cream. Remove the rosemary and check the seasoning. Stir in the parsley. Keep warm.
  5. Slice the venison racks into cutlets. Serve plated with the mushroom sauce and a celeriac rosti. Drizzle with truffle oil if you like. Redcurrant jelly is also a delicious accompaniment.

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A rack of venison makes a luxurious alternative to turkey and needs less preparation and attention during cooking. Allow 2-3 cutlets per person, depending on appetite.

Venison with Mushroom Sauce recipe - Recipes

Boil all the products for the marinade and after it cools, soak the pieces of venison in it for 1 night or at least 2-3 hours.

Take the meat out and dry it. Sprinkle with freshly ground black pepper, a little coarse salt, smear with a little garlic or spike with it instead.

Put the meat in a tray and pour on 1 cup red wine and a trickle of oil. Put to bake under foil until ready in a moderately heated oven.

Separately, put the remaining cup of wine to reduce in a container on the stove.

Clean the mushrooms, chop them and saute until softened with the garlic in the heated butter. Season with salt and black pepper.

After the venison pieces are cooked, take them out. Put the tray with the sauce on the stove and add the reduced wine.

Optionally, thicken it with a little flour. Stir the sauce until thickened, season with extra ground black pepper and salt if needed. Then strain through a sieve to make it fine.

Julienne each piece of venison, pour on the sauce and serve with aromatic mushrooms.

Venison in Red Wine + Port Mushroom Sauce

Start by removing any silver skin or muscle tissue from the backstrap and season the venison with salt and pepper liberally on all sides.

Then slice shallots and mushrooms thinly and set those aside.

Heat a skillet with 1 tablespoon of the grape seed oil until smoking hot.

Add the venison backstrap and sear on all sides until well browned, about 5 minutes in total for rare, about 8 minutes for medium rare. I never eat it more than rare because the more you cook it the more you ruin the flavor and turn it into a gray leathery mess. That’s also how you get that gray gamey flavor in meat that turns people off.

Remove the backstrap to a rack or cutting board and let it rest for 5-10 minutes. This is super important to do with all meat because it allows the juices to retreat back into the center. If you cut the meat too soon, all of the moisture will end up on your cutting board and not in the cell walls of the protein.

Add more oil to the pan, heat, and add the mushrooms and shallots. Sprinkle with salt and pepper to help release the juices and cook until soft.

They will have some nice brown crusty bits too which is where the flavor is at.

Sprinkle with the flour and stir to dry out the pan.

…and port, and simmer, stirring to break up the flour. Let reduce by about half until thickened and the alcohol burned off.

Slice the venison into thin slices…

It is full of sweet and salt and tang and the sauce will go well with so many simply prepared lean meats. Give it a try this week!

There’s nothing like a simple quick and satisfying meal with friends in these shorter colder days.

Now… I want you to take my survey:

How do you like your meat cooked? Especially if you eat wild game?

I’ll go first: I always eat it rare. Always. You get that gamy taste the more you cook it and risk giving it the texture of shoe leather, since it is pure lean protein with virtually no fat.

I posted this picture on my Facebook page and it caused quite the debate so let us know in the comments where you fall on the spectrum!