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Venison Medallions with Whiskey, Mushroom & Horseradish Cream Sauce Recipe

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This recipe for Venison Medallions with Whiskey, Mushroom & Horseradish Cream Sauce is from Selected Outdoors Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
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Ingredients:  
Ingredients:  
1 lb Venison tenderloin
•Kosher/sea salt, to taste
•Freshly cracked black pepper, to taste
•2 tbs. butter
•1/2 cup onion, diced
•1 cup button mushrooms, finely diced
•1/2 cup of whiskey
•1/2 cup of beef broth
•dash of salt
•1/4-1/2 cup of sour cream, or to taste
•1/2 tsp. of prepared horseradish, or to taste
•1 tbs. of chives, chopped
•Milk, a few tablespoons

Directions:
Directions:
Season the venison with salt and pepper
•Chop one cup of mushrooms and 1/2 cup onion
•Saute onions in pan with two tablespoons butter
•Add mushrooms; cook for another five minutes
•Turn burner off and pour 1/2 cup of whiskey into pan. Cook until alcohol evaporates– about a minute
•Pour in 1/2 cup of beef broth and reduce by half
•Reduce heat to low and whisk 1/2 cup of sour cream and 1 teaspoon of horseradish–or to taste
•Whisk in the milk and chopped chives; salt and pepper to taste
•Grill venison until medium rare
•Serve marinade over venison medallions

 

 

 

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