Venison with Wild Mushroom Port Sauce
Yield
2
RECIPE Ingredients
- 4 venison medallions
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 1 oz dried black trumpet mushrooms
- 2 small garlic cloves, minced
- 2 tablespoons duck and veal demi-glace
- ½ cup Tawny Port
- 4 teaspoons Worcestershire sauce
- ½ teaspoon balsamic vinegar
- Salt and pepper, to taste
Price
$31.99
- Authentic, Cervena-certified venison
- Every farm practices sustainable farming methods and humane treatment of animals
- Grass fed, pasture raised
- No antibiotics, hormones or steroids
- High in protein, lower in fat and calories than beef
- Four 3.5 oz medallions per pack
- Sold in an uncooked state
- Product of New Zealand
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Price
$24.99
- 100% natural
- Bones from humanely-raised ducks and veal calves
- Slow-cooked in small batches for quality
- Rich, concentrated flavor
- Silken texture
- Freezes beautifully
- Gluten-free
- Contains alcohol
- Product of USA
- For best taste, use within 1 month of receipt and/or by the expiration date on the package
- Subscription Eligible
Recipe notes
Our easy recipe for seared venison is accompanied by a simple and rich pan sauce with mushrooms and port.
RECIPE Preparation
- Sprinkle venison with salt and pepper. Melt 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to a hot skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Set aside.
- Drain the mushrooms and save the liquid. In fat remaining in skillet sauté mushrooms with garlic, stirring, until liquid mushrooms give off is evaporated. Add a little mushroom liquid, demi-glace, Port, and Worcestershire sauce. Simmer sauce until thickened and reduced to about 3/4 cup, about 5 minutes, and stir in vinegar and salt and pepper to taste.
- Divide sauce among 4 plates. Place 2 venison medallions a top sauce on each plate.
