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Venison: Roast Venison with Wild Mushroom Sauce

Source of Recipe


Seattle's Finest Exotic Meats



List of Ingredients



• -- Wild Mushroom Sauce --
  
• 3 to 4 ounces dried porcini mushrooms
  
• 2 quarts water
  
• ¾ cup Madeira wine
  
• ¾ cup unsalted butter
  
• 1 pound assorted fresh wild and cultivated mushrooms, stemmed and thinly sliced
  
• ¼ cup tomato paste
  
• Salt and pepper to taste
  
• .
  
• 1 venison strip loin or roast (2½ to 3½ pounds)
  
• 3 Tbsp prepared mustard
  
• 3 cloves garlic, minced
  
• 2 tsp ground black pepper
  






Instructions



1. Make the sauce:
   In a large saucepan over high heat, combine the dried mushrooms and water; cook over heat for 25 to 30 minutes. Strain through cheesecloth and squeeze the liquid into the pan. Add the Madeira and bring to a boil. Boil until reduced to 1½ to 2 cups. Meanwhile, melt 5 tablespoons of the butter in a small sauté pan over medium heat and sauté the fresh mushrooms until they are tender but not mushy, about 5 minutes. Set aside. Over medium heat, add the tomato paste to the reduced mushroom liquid and stir until smooth. Add the remaining butter in pieces and cook over low heat until all the butter melts. Add the sautéed mushrooms and mix well. Season with salt and pepper.
   
   
2. Preheat the oven to 450° F.
   
   
3. Pat the meat dry with paper towels. Combine the mustard, garlic and black pepper in a small bowl; mix well. Rub the mixture on the meat and place it on a flat rack in a greased roasting pan. Roast for about 12 to 14 minutes for medium-rare. Remove from the oven and allow to stand for 5 minutes before slicing.
   
   Slice into ½-inch rounds and serve with mushroom sauce.