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Home -> Main Dishes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 1/2 pounds deer tenderloin 1 tsp. salt 1/2 tsp. pepper 2 tbsp. olive oil 1/2 cup chopped onion 6 cloves garlic, minced 1/2 cup small whole fresh mushrooms 1/2 cup coarse-grained Dijon mustard 1/2 cup sour cream 1 tbsp. cornstarch 2 tbsp. water
Directions
Trim silver skin from tenderloins. Cut meat into 1 inch thick slices. Pound slices to 3/4 inch thick with a mallet. Heat oil in a large cast-iron skillet. Add venison medallions and sear on one side, about 1 1/2 minutes. Turn medallions over and sear other side. Transfer seared venison to a plate. Add mushrooms, onion and garlic to skillet and cook until onions are softened, about 5 minutes. Stir in mustard and sour cream until smooth. Stir together cornstarch and water in a small bowl until smooth. Add to skillet and heat to a boil, stirring. Boil sauce until thickened, about 1 to 2 minutes. Return venison medallions to skillet and heat through.
Serves 4.
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