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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, saut̩ the onions in 1 tablespoon of butter until are partially done; add garlic and cook another 2 or 3 minutes; add mushrooms and saut̩ 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 Р5 minutes. .Serve vegetables and sauce over the medallions.
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, saut̩ the onions in 1 tablespoon of butter until are partially done; add garlic and cook another 2 or 3 minutes; add mushrooms and saut̩ 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 Р5 minutes. .Serve vegetables and sauce over the medallions.
