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Venison: Venison Backstrap with Shiitake Jalapeño Cream Sauce

Source of Recipe


Jon Bonnell, of Bonnell's Fine Texas Cuisine



List of Ingredients



• 3 venison backstrap medallions, cut 1-inch thick
  
• Salt and pepper to taste
  
• 1 tsp olive oil
  
• 1 cup thinly sliced shiitake mushrooms
  
• 1 fresh jalapeño, chopped, seeds removed
  
• 1 clove garlic, minced
  
• Splash dry white wine
  
• ¼ cup heavy cream
  






Instructions



1. Clean the venison well and pound each medallion down to ½-inch thick. Season with salt and pepper on both sides. Heat olive oil in a skillet until very hot and sear the venison until brown on both sides. Remove from pan and set aside; keep warm. The meat should be a perfect medium-rare at this point.
   
   
2. In the same pan, reduce heat to medium-high, add the mushrooms and jalapeño, and sauté until they become soft. Add the chopped garlic for the last minute, but be sure not to brown the garlic, or it will become bitter. Add a splash of white wine and reduce the liquid over high heat until the pan is almost dry.
   
   
3. Add the cream and stir; reduce until the sauce becomes slightly thickened, and season to taste with salt and pepper. Pour the sauce over the medallions of venison while hot, and serve.
   
   Serves 1
   
   
   NOTE:
   For an even richer flavor, add a teaspoon of fresh thyme with the cream.