Venison with Wild Mushroom Port Sauce

Yield 2
RECIPE Ingredients
Recipe notes
Our easy recipe for seared venison is accompanied by a simple and rich pan sauce with mushrooms and port.
RECIPE 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.