If you want a wee bit of elegance for your meal, the following recipe should do just fine. It is a great way to prepare some of the venison back strap you have harvested. Get ready for Venison Medallions in Mushroom Wine Sauce.
What you need.
One pound venison back strap – sliced one inch thick steaks Half pound fresh mushrooms – sliced Two tablespoons butter One tablespoon course ground black pepper Three cloves minced garlic Three tablespoons olive oil Quarter cup white wine
What you do.
Take a large fry pan and coat it with the olive oil. Take each steak and rub them with half of the garlic and do same with the black pepper (more if needed). Heat the fry pan and cook the steaks for one to two minutes on each side. Should be medium cooked. Remove the steak from the pan and add to same pan the butter, the rest of the garlic, mushrooms and the wine. Cook on high heat for three to five minutes. Push to one side of pan the mushrooms and heat the back strap for one to two minutes. Remove and place steak portions on individual platters and top off each steak with some mushroom and wine sauce. Serve with fresh steamed vegetables and wild rice.
ICE TIPS #12
By Montana Grant
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