Complimentary Recipe – Marinated Venison with Mushroom Sauce 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Marinated Venison with Mushroom Sauce
1 lb.	Tenderloin.
1 cup	Olive oil.
	Salt to taste.
	White Pepper to taste.
1 tsp.	Juniper berries.
1	Bunch fresh Cilantro, chopped.
1	Bunch fresh Tarragon, chopped.
2 oz.	Shittake Mushrooms.
2 oz.	Chantrelle Mushrooms.
3 med.	Shallots, minced.
1 cup	Good Brandy wine.
2 tsp.	Flour.
2 tsp.	Butter.
Remove silver skin from tenderloin. Trim skin and cut medallions into 1-1/2 or 2 inch slices. Lightly pound between plastic wrap. Combine olive oil, salt, pepper, juniper berries, cilantro, tarragon, and wine. Put tenderloin into marinade. Refrigerate for 1 hour. Heat a sauté pan; add butter and melt (do not burn). Lightly dust tenderloin with flour. Sauté about 2 minutes on each side. Remove to heated platter. Add shallots to pan, scraping the pan. Cook about 30 seconds or until transparent. Do not brown. Add mushrooms; sauté 2-3 minutes. Add wine. Bring sauce to slight simmer. Reduce to 1/3 volume. Spoon over venison and serve.

BACK