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Venison with Wild Mushroom Port Sauce

D'Artagnan | Yield: 2
This simple dish is rich with fall flavors and comes together fast for a satisfying weeknight meal.
Venison with Wild Mushroom Port Sauce Recipe | D'Artagnan

Ingredients

Preparation

  1. 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.
  2. 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.
  3. Divide sauce among 4 plates. Place 2 venison medallions a top sauce on each plate.