From one of our favorite wild game chefs, Scott Leysath, comes this super and easy recipe for Venison Medallions in Mushroom Sauce.
Here’s what Leysath has to say about it: “Anyone notice how I poke fun at game recipes that call for a can of cream of mushroom soup? Well here’s my upgraded version of the oversalted stuff in a can. The sauce is a velvety blend of fresh mushrooms, wine, cream and vegetables. Once you see just how easy it is to make the real deal, you’ll think twice about using the canned goo in the future.”
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth, cool
1/4 cup dry white wine
1/4 cup whipping cream
1 teaspoon Worcestershire sauce
1/2 cup red and green bell pepper, diced
2 green onions, white and green part, diced
2 garlic cloves, minced
2 cups fresh mushrooms, thinly-sliced
salt and pepper to taste
12 2 to 3 ounce venison medallions cut from the loin or eye of round
salt and pepper
2 tablespoons olive oil
4 sprigs Italian parsley
Melt butter in a medium saucepan over medium heat. Stir in flour and cook while stirring until butter/flour mixture is smooth and beige in color, about 3 to 5 minutes. Stir in cool chicken broth, a little at a time, until incorporated. Stir in wine and cream until incorporated. Add remaining sauce ingredients and simmer for 10 to 12 minutes, stirring often.
Season medallions with salt and pepper. Heat oil in a large skillet over medium-high heat, add medallions and sear on both sides until medium-rare. To serve, spoon sauce on to plate, arrange medallions over sauce and garnish with parsley.
Want more from Leysath?
Leysath’s latest and greatest venison cookbook is ready for you to put to good use for the deer you’ve killed this season!
It is packed with his years of experience in preparation, kitchen tips, recipes, thoughts on marinades and herbs, and other great ideas for your venison. Leysath touches on soups, stews, whole roasts and shoulders in the oven, grilling and even smoking. If you ever get a chance to try any of his venison in a Camp Chef smoker, do so!