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Venison Medallions with Mushroom Sauce

Ingredients

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

Instructions

  • 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 medium-rare. To serve, spoon sauce on to plate, arrange medallions over sauce and garnish with parsley.