Venison Medallions With Shiitake Port Sauce
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Butter2 small
Garlic Cloves (minced)2 cups
Chicken Broth1 cup
Tawny Port4 tsps
Worcestershire Sauce1 tsp
Balsamic Vinegar1
SaltDirections:
1
Sprinkle venison with salt and pepper
2
Melt 2 tablespoons butter in large nonstick skillet over high heat
3
Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare
4
Set aside
5
In fat remaining in skillet saute mushrooms with garlic, stirring, until liquid mushrooms give off is evaporated
6
Add broth, Port, and Worcestershire sauce
7
Simmer sauce until thickened and reduced to about 3/4 cup, about 15 minutes, and stir in vinegar and salt and pepper to taste
8
Divide sauce among 4 plates
9
Place 2 venison medallions a top sauce on each plate