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Venison Medallions with Morel Sauce

Discussion in 'Wild Game Recipes' started by fishin'gal83, Sep 22, 2012.

  1. 1 1/2 lbs. venison or antelope medallions (cut 1'' thick)
    salt & fresh ground black pepper
    2 tablespoons of canola or grapeseed oil
    4 tablespoons of unsalted butter
    1 tablespoon of flour
    1 tablespoon minced shallot
    1/2 cup dried morels (soaked in water for several hours) or about 1 1/2 to 2 cups of fresh morels if in season
    1 cup of venison or beef stock
    1/2 cup of Port wine (something that you would drink)
    salt to taste

    In a small saucepan, reduce the stock and the water you soaked the morels in over high heat until there is about 1/2 cup of liquid. Remove from heat and set aside. Skip that part if your using fresh morels. Salt the venison liberally and let it rest at room temperature for about 20 minutes. Heat a pan over high heat for a few minutes then turn temp. down to med-high and add morels. Let the water from the mushrooms simmer out until it's almost all gone then add 3 tablespoons of butter and the shallot and saute for 3-4 minutes stirring often. Remove from heat and set aside. If your using dried morels, you do not need to dry cook them first. Wipe the pan out and heat over high heat for a minute then add canola or grapeseed oil and heat that for about a minute. Pat the venison dry with a paper towel and place in pan. Sear for 3-4 minutes on one side then flip. Let it cook through to your taste on the other side without flipping it again (about another 2-3 minutes). Remove the meat from the pan and let rest under foil. Add the remaining tablespoon of butter to the same pan and melt over medium heat, then add the flour and stir to make a roux (thickener). Cook for about a minute and a half then add the Port wine and stir to combine. It will thicken immediately, and if it turns to paste, add some of the morel water/ stock mix you reduced in the beginning of recipe. If it does not turn to paste, then let the port boil for a minute then add the cup of stock and the morels. Once the mushrooms are heated through, lay down a pool of sauce on a plate then top with venison. Grind fresh black pepper all over it and serve immediately.
  2. Sounds amazing!

    Black Dog Bowfishing Pro Staff