Good Cookin’!
Venison Medallions with Mushroom Sauce
By Scott Leysath, The Sporting Chef
Makes 4 servings
Mushroom Sauce 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 salt and pepper 2 tablespoons olive oil 4 sprigs Italian parsley
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.
Season medallions with salt and pepper. Heat oil in a large skillet over medium-high heat, add medallions and sear on both sides until mediumrare. To serve, spoon sauce on to plate, arrange medallions over sauce and garnish with parsley.
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