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Venison: Venison Backstrap with Shiitake Jalape�o 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 jalape�o, chopped, seeds removed
  
• 1 clove garlic, minced
  
• Splash dry white wine
  
• � cup heavy cream
  






Instructions



1. Clean the venison well and pound each medallion down to �-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 jalape�o, and saut� 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.