| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 4 venison medallions
- salt & pepper To Taste
- 2 tbsp butter
- 1 oz Mariposa Farms Dried Black Trumpet Mushrooms (reconstituted in hot water)
- 2 garlic cloves minced
- 2 tbsp duck and veal demi-glace
- 1/2 cup tawny port
- 4 tsp Worcestershire sauce
- 1/2 tsp balsamic vinegar
Ingredients
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Instructions
- Sprinkle venison with salt and pepper.
- Melt 2 tablespoons butter in large nonstick skillet over high heat.
- Working in batches, add venison to a hot skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Set aside.
- Drain the mushrooms and save the liquid.
- In fat remaining in skillet sauté mushrooms with garlic, stirring, until liquid mushrooms give off is evaporated.
- Add a little mushroom liquid, demi-glace, Port, and Worcestershire sauce.
- Simmer sauce until thickened and reduced to about 3/4 cup, about 5 minutes, and stir in vinegar and salt and pepper to taste.
- Divide sauce among 4 plates. Place 2 venison medallions a top sauce on each plate.
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