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Home -> Main Dishes

Sauteed Venison Medallions Recipe Rating: N/A
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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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