Venison Medallions In Mushroom Wine Sauce
What you need.
One pound venison backstrap – sliced one inch thick
Eight ounces fresh mushrooms – sliced
Two tablespoons butter or margarine
One teaspoon course ground black pepper
Three cloves minced garlic
Three tablespoons olive oil
Quarter cup white or red wine
What you do. In large fry pan place the olive oil. Take half of the minced garlic and rub the venison with it and then sprinkle the black pepper on it. Now heat the fry pan on medium high heat and cook the venison for one to two minutes on each side then remove from pan. Now add the margarine, rest of the garlic, wine and mushrooms to the same pan. Cook until the mushrooms are golden brown. Push the mushrooms aside and add the venison steaks and heat for about one more minute. Serve the venison on a bed of rice and cover each piece with equal portions of mushrooms. Add cooked fresh vegetables of choice.