Venison with Morel Mushroom Sauce Recipe
By angelamontana

Posted: June 18, 2014

If you are one of the lucky people who found a whole bunch of morel mushrooms this year, then this recipe from is for you!  If you want to try something different with your morels and still use venison, then try this, and your taste buds will love you for it:

Venison with Morel Mushroom Sauce Recipe

Serves 4.

Prep Time: 30 minutes

Cook Time: 15 minutes


  • 1 1/2 pounds venison medallions, cut 3/4 to 1 inch thick, or the tenderloins from a large deer
  • Salt and fresh ground black pepper
  • 2 tablespoons grapeseed oil or canola oil


  • 4 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 tablespoon minced shallot
  • 1/4 cup dried morels, soaked in water for several hours – or about 1 1/2 cups chopped fresh morels
  • 1 cup venison or beef stock or 1/4 cup veal demi-glace
  • 1/2 cup Port wine (something you would drink)
  • Salt to taste

(photo by Holly A. Heyser)


  1. In a small saucepan, reduce the stock and the water you soaked the morels in over high heat until you are left with about 1/2 cup of liquid. Turn off the heat and set aside. Obviously skip this step if using fresh morels, and do not include the demi-glace if using.
  2. Take the venison out of the fridge and salt it liberally. Let it rest at room temperature for 20-30 minutes.
  3. Heat a pan over high heat for 2 minutes. Turn the heat down to medium-high and place the fresh morels down on the pan to heat. They will release their water quickly. Let this simmer until the water is almost all gone, then add 3 tablespoons of butter and shallot. saute for 3-4 minutes, stirring often. Remove and set aside. If you are using dried morels, you do not need to dry-cook them first.
  4. Either wipe the pan down or use another one. Heat it over high heat for a minute or two and add the grapeseed oil. Heat this for 1 minute. Pat the venison dry with a paper towel and place it in the pan. Sear it for 3-4 minutes on one side, then flip. Let it cook through to your taste on the other side without flipping again. Look for about another 1-3 minutes, but I use the finger test for doneness. Remove meat from pan and set aside under foil to rest.
  5. Add the remaining tablespoon of butter and let it melt over medium heat. Add the flour and stir to combine to make a roux. Cook this for 2 minutes. Add the port wine and stir to combine. It will thicken immediately, and if it turns to a paste add the morel water-stock mix you reduced in step one. If it does not turn into a paste, let the port boil a minute, then add the stock or demi-glace. Add the morels. Once the morels are heated through, lay down a pool of the sauce on the plates, then top with venison. Arrange the rehydrated morels around the meat, and top each steak with a half of a fresh morel. Grind black pepper over all and serve at once.