Venison Medallions with Mushrooms

Venison Medallions with Mushrooms
 
1 pound venison tenderloin, cut in medallions
salt and pepper
1 large onion, sliced thin
2 cloves garlic, diced fine
3 tablespoons butter
4 ounces mushrooms, your favorite
1 1/2 tablespoons flour
1 cup water (or a combination of wine and water, I like dry sherry)
1 beef bouillon cube
 
 
Sprinkle salt and pepper over venison and put it aside.  In a large non-stick pan, sauté the onions in 1 tablespoon of butter until are partially done; add garlic and cook another 2 or 3 minutes; add mushrooms and sauté another 5 or 10 minutes.  While the vegetables are cooking, use another skillet, either stainless or cast iron (that can be put in a 400 degree oven) for the venison. Put 1 tablespoon butter in the pan and quickly brown both sides of the venison then put the pan in a 400 degree oven for about 5 minutes, depending upon thickness.  While the venison cooks,  add 1 tablespoon butter and the flour to the vegetable pan, stirring until it becomes a paste.  Add the liquid and continue to stir until it develops a gravy consistency.  Remove the medallions and let rest for 3 – 5 minutes. .Serve vegetables and sauce over the medallions.