Venison with Mushroom Port Sauce

Venison with Mushroom Port Sauce

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people


  • 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


  • 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.