Ingredients: |
Ingredients: VENISON
1-1/2 lbs. venison medallions, cut 3/4" to 1" thick, or the tenderloins from a large deer
Salt and fresh-ground black pepper
2 Tbsp. grapeseed or canola oil
MOREL SAUCE
4 Tbsp. unsalted butter
1 Tbsp. flour
1 Tbsp. 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
1/2 cup Port wine (something you would drink)
Salt to taste
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Directions: |
Directions: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.
Take the venison out of the fridge and salt it liberally. Let it rest at room temperature for 20-30 minutes.
Heat a pan over high heat for 2 minutes. Turn the heat down to medium-high and place the fresh morels down in the pan to heat. They will release their water quickly. Add 3 Tbsp. of butter and shallot; saute for 3-4 minutes, stirring often. Remove and set aside.
Wipe down the pan and heat it over high heat for a minute or two, then add the 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 (about 1-3 minutes). Remove meat from pan and set aside under foil to rest.
Add remaining tablespoon of butter and let it melt over medium heat. Add the flour and stir to combine to make a roux. Cook for 2 minutes. Add the port wine and stir to combine. It will thicken immediately; 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 and morels.
Once the morels are heated through, lay down a pool of the sauce on the plates, then top with the venison. Arrange the morels around the meat and top each steak with a dab of morel.
Grind black pepper over all and serve at once. |
This recipe for Venison with Morel Sauce is from