Another recipe from the 2016 collection. If you hunt or know someone that hunts, here’s a great recipe for some of the deer you bagged. If you hunt like me -read that to mean hunt at your local butcher shop- beef works just as well.

From Jaymi and David

Ingredients

• 1⁄2 to 1 pound venison tenderloin Kosher salt, to taste
• Black pepper to taste
• 2 tablespoons butter
• 1⁄2 cup diced onion
• 1 cup button mushrooms, finely diced
• 1⁄2 cup whiskey
• 1⁄2 cup beef broth
• Dash of salt
• 1⁄4 to 1⁄2 cup of sour cream, to taste
• 1⁄2 teaspoon prepared horseradish
• 1 tablespoon chopped chives
• 1-2 tablespoons milk

Directions

1. Clean all fat and silver skin from the venison. Season with salt and pepper to taste. Set aside to come to room temperature.
2. Preheat grill.
3. Finely chop the mushrooms.
4. Finely chop the onion.
5. Put venison on the grill and cook as desired. Keep an eye on it while preparing the sauce.
6. In a medium saucepan, melt butter over medium heat. Sauté onion until it’s just about to brown. Stir frequently.
7. Check the venison!
8. Add the mushrooms and continue to sauté for another 5 minutes or until mushrooms are cooked & liquid has evaporated. Stir in a pinch of salt. Turn off burner & remove pan from the heating element.
9. Check the venison!
10. Carefully pour whiskey into the pan. Return the pan to the burner and simmer sauce on medium heat until alcohol evaporates. About 1 minute.
11. Turn heat to medium-high and add beef broth. Cook until mixture is reduced by half.
12. The venison should be done. Remove from the grill and tent with foil until the sauce is done.
13. Reduce heat to low. Whisk in sour cream and horseradish.
14. Whisk in milk to loosen up the sauce. Add salt and pepper to taste. Stir in the chives.
15. Slice the venison into medallions and serve with sauce.

NOTE: Use beef instead of venison if you prefer.