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
- Clean all fat and silver skin from the venison. Season with salt and pepper to taste. Set aside to come to room temperature.
- Preheat grill.
- Finely chop the mushrooms.
- Finely chop the onion.
- Put venison on the grill and cook as desired. Keep an eye on it while preparing the sauce.
- In a medium saucepan, melt butter over medium heat. Sauté onion until it’s just about to brown. Stir frequently.
- Check the venison!
- 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.
- Check the venison!
- Carefully pour whiskey into the pan. Return the pan to the burner and simmer sauce on medium heat until alcohol evaporates. About 1 minute.
- Turn heat to medium-high and add beef broth. Cook until mixture is reduced by half.
- The venison should be done. Remove from the grill and tent with foil until the sauce is done.
- Reduce heat to low. Whisk in sour cream and horseradish.
- Whisk in milk to loosen up the sauce. Add salt and pepper to taste. Stir in the chives.
- Slice the venison into medallions and serve with sauce.
NOTE: Use beef instead of venison if you prefer.
