{"id":17420,"date":"2013-11-11T12:25:03","date_gmt":"2013-11-11T19:25:03","guid":{"rendered":"http:\/\/georgiap.webfactional.com\/?p=17420"},"modified":"2019-02-21T19:23:43","modified_gmt":"2019-02-22T02:23:43","slug":"venison-in-red-wine-mushroom-sauce","status":"publish","type":"post","link":"https:\/\/georgiapellegrini.com\/venison-in-red-wine-mushroom-sauce\/","title":{"rendered":"Venison in Red Wine + Port Mushroom Sauce"},"content":{"rendered":"<div class=\"blogher_content\"><script src=\"http:\/\/ads.blogherads.com\/74\/7469\/campaigns\/14\/1414\/1414344\/x93.js\" type=\"text\/javascript\"><\/script><\/div>\n<p><\/p>\n<div class=\"blogher_content\">Recently, I had a friend over for dinner. It was impromptu and she brought along some venison that her dad had hunted. We whipped up something that was quick and delicious, so I thought I&#8217;d share it with you since we&#8217;re all always looking for quick weekday meals. The best part is that this sauce can be used with so many different types of meat. Try a beef loin, pork loin, or even chicken.<\/div>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5577-copy.jpg\"><img fetchpriority=\"high\" decoding=\"async\" alt=\"_DSC5577 copy\" src=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5577-copy.jpg\" width=\"550\" height=\"366\" \/><\/a><\/p>\n<p>Start by removing any silver skin or muscle tissue from the backstrap and season the venison with salt and pepper liberally on all sides.<\/p>\n<p><a href=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5579-copy.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-17519\" alt=\"_DSC5579 copy\" src=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5579-copy.jpg\" width=\"550\" height=\"366\" srcset=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5579-copy.jpg 550w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5579-copy-300x200.jpg 300w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5579-copy-189x126.jpg 189w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5579-copy-90x60.jpg 90w\" sizes=\"(max-width: 600px) 100vw, 550px\" \/><\/a><\/p>\n<p>Then slice shallots and mushrooms thinly and set those aside.<\/p>\n<p><a href=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5581-copy.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-17518\" alt=\"_DSC5581 copy\" src=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5581-copy.jpg\" width=\"550\" height=\"366\" srcset=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5581-copy.jpg 550w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5581-copy-300x200.jpg 300w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5581-copy-189x126.jpg 189w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5581-copy-90x60.jpg 90w\" sizes=\"(max-width: 600px) 100vw, 550px\" \/><\/a><\/p>\n<p>Heat a skillet with 1 tablespoon of the grape seed oil until smoking hot.<\/p>\n<p><a href=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5583-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17517\" alt=\"_DSC5583 copy\" src=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5583-copy.jpg\" width=\"550\" height=\"366\" srcset=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5583-copy.jpg 550w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5583-copy-300x200.jpg 300w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5583-copy-189x126.jpg 189w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5583-copy-90x60.jpg 90w\" sizes=\"(max-width: 600px) 100vw, 550px\" \/><\/a><\/p>\n<p>Add the venison backstrap and sear on all sides until well browned, about 5 minutes in total for rare, about 8 minutes for medium rare. I never eat it more than rare because the more you cook it the more you ruin the flavor and turn it into a gray leathery mess. That&#8217;s also how you get that gray gamey flavor in meat that turns people off.<\/p>\n<p><a href=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5585-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17516\" alt=\"_DSC5585 copy\" src=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5585-copy.jpg\" width=\"550\" height=\"366\" srcset=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5585-copy.jpg 550w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5585-copy-300x200.jpg 300w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5585-copy-189x126.jpg 189w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5585-copy-90x60.jpg 90w\" sizes=\"(max-width: 600px) 100vw, 550px\" \/><\/a><\/p>\n<p>Remove the backstrap to a rack or cutting board and let it rest for 5-10 minutes. This is super important to do with all meat because it allows the juices to retreat back into the center. If you cut the meat too soon, all of the moisture will end up on your cutting board and not in the cell walls of the protein.<\/p>\n<p><a href=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5588-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" alt=\"_DSC5588 copy\" src=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5588-copy.jpg\" width=\"550\" height=\"366\" \/><\/a><\/p>\n<p>Add more oil to the pan, heat, and add the mushrooms and shallots. Sprinkle with salt and pepper to help release the juices and cook until soft.<\/p>\n<p><a href=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5591-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17514\" alt=\"_DSC5591 copy\" src=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5591-copy.jpg\" width=\"550\" height=\"366\" srcset=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5591-copy.jpg 550w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5591-copy-300x200.jpg 300w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5591-copy-189x126.jpg 189w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5591-copy-90x60.jpg 90w\" sizes=\"(max-width: 600px) 100vw, 550px\" \/><\/a><\/p>\n<p>They will have some nice brown crusty bits too which is where the flavor is at.<\/p>\n<p><a href=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5594-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" alt=\"_DSC5594 copy\" src=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5594-copy.jpg\" width=\"550\" height=\"366\" \/><\/a><\/p>\n<p>Sprinkle with the flour and stir to dry out the pan.<\/p>\n<p><a href=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5592-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17513\" alt=\"_DSC5592 copy\" src=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5592-copy.jpg\" width=\"550\" height=\"366\" srcset=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5592-copy.jpg 550w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5592-copy-300x200.jpg 300w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5592-copy-189x126.jpg 189w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5592-copy-90x60.jpg 90w\" sizes=\"(max-width: 600px) 100vw, 550px\" \/><\/a><\/p>\n<p>Add the red wine&#8230;<\/p>\n<p><a href=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5596-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17511\" alt=\"_DSC5596 copy\" src=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5596-copy.jpg\" width=\"550\" height=\"366\" srcset=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5596-copy.jpg 550w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5596-copy-300x200.jpg 300w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5596-copy-189x126.jpg 189w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5596-copy-90x60.jpg 90w\" sizes=\"(max-width: 600px) 100vw, 550px\" \/><\/a><\/p>\n<p>&#8230;and port, and simmer, stirring to break up the flour. Let reduce by about half until thickened and the alcohol burned off.<\/p>\n<p><a href=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5597-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17510\" alt=\"_DSC5597 copy\" src=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5597-copy.jpg\" width=\"550\" height=\"366\" srcset=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5597-copy.jpg 550w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5597-copy-300x200.jpg 300w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5597-copy-189x126.jpg 189w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5597-copy-90x60.jpg 90w\" sizes=\"(max-width: 600px) 100vw, 550px\" \/><\/a><\/p>\n<p>Slice the venison into thin slices&#8230;<\/p>\n<p><a href=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5603-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17509\" alt=\"_DSC5603 copy\" src=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5603-copy.jpg\" width=\"550\" height=\"366\" srcset=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5603-copy.jpg 550w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5603-copy-300x200.jpg 300w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5603-copy-189x126.jpg 189w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5603-copy-90x60.jpg 90w\" sizes=\"(max-width: 600px) 100vw, 550px\" \/><\/a><\/p>\n<p>&#8230;and spoon over the sauce.<\/p>\n<p><a href=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5616-copy1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17533\" alt=\"_DSC5616 copy\" src=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5616-copy1.jpg\" width=\"550\" height=\"366\" srcset=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5616-copy1.jpg 550w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5616-copy1-300x200.jpg 300w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5616-copy1-189x126.jpg 189w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5616-copy1-90x60.jpg 90w\" sizes=\"(max-width: 600px) 100vw, 550px\" \/><\/a><\/p>\n<p>It is full of sweet and salt and tang and the sauce will go well with so many simply prepared lean meats. Give it a try this week!<\/p>\n<p><a href=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/1378274_511148552312036_1602364126_n.jpg\"><img loading=\"lazy\" decoding=\"async\" alt=\"1378274_511148552312036_1602364126_n\" src=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/1378274_511148552312036_1602364126_n.jpg\" width=\"550\" height=\"550\" \/><\/a><\/p>\n<p>There&#8217;s nothing like a simple quick and satisfying meal with friends in these shorter colder days.<\/p>\n<p>Now&#8230; I want you to take my survey:<\/p>\n<p><a href=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/1381755_511107462316145_1222713781_n.jpg\"><img loading=\"lazy\" decoding=\"async\" alt=\"1381755_511107462316145_1222713781_n\" src=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/1381755_511107462316145_1222713781_n.jpg\" width=\"550\" height=\"760\" \/><\/a><\/p>\n<p>How do you like your meat cooked? Especially if you eat wild game?<\/p>\n<p>I&#8217;ll go first: I always eat it rare. Always. You get that gamy taste the more you cook it and risk giving it the texture of shoe leather, since it is pure lean protein with virtually no fat.<\/p>\n<p>I posted this picture on my <a href=\"https:\/\/www.facebook.com\/georgiapellegrini\" target=\"_blank\">Facebook page<\/a> and it caused quite the debate so let us know in the comments where you fall on the spectrum!<\/p>\n<p>&nbsp;<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-28256\" class=\"wprm-recipe-container\" data-recipe-id=\"28256\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-compact\"><div class=\"wprm-container-float-right\">\n\t<div class=\"wprm-recipe-image wprm-block-image-normal\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5616v632-copy-150x150.jpg\" class=\"attachment-150x150 size-150x150\" alt=\"Venison in Red Wine + Port Mushroom Sauce\" srcset=\"https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5616v632-copy-150x150.jpg 150w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5616v632-copy-300x300.jpg 300w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5616v632-copy-200x200.jpg 200w, https:\/\/georgiapellegrini.com\/wp-content\/uploads\/2013\/11\/DSC5616v632-copy-85x85.jpg 85w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/div>\n\t<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\t<a href=\"https:\/\/georgiapellegrini.com\/wprm_print\/28256\" style=\"color: #444444;background-color: #ffffff;border-color: #777777;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"28256\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#444444\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">\"Venison in Red Wine & Port Mushroom Sauce\"<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n\n\n\n\n\n<div class=\"wprm-recipe-ingredients-container wprm-recipe-28256-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"28256\" data-servings=\"0\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">venison backstrap<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Salt and pepper<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">grape seed oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sliced button mushrooms<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">shallots<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">thinly sliced<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">red wine<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">port wine<\/span><\/li><\/ul><\/div><\/div>\n<div class=\"wprm-recipe-instructions-container wprm-recipe-28256-instructions-container wprm-block-text-normal\" data-recipe=\"28256\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-28256-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Season the venison with salt and pepper liberally on all sides.<\/div><\/li><li id=\"wprm-recipe-28256-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Heat a skillet with 1 tablespoons of grape seed oil until smoking hot.<\/div><\/li><li id=\"wprm-recipe-28256-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the venison backstrap and sear on all sides until well browned, about 5 minutes in total for rare, about 8 minutes for medium rare.<\/div><\/li><li id=\"wprm-recipe-28256-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Remove the backstrap to a rack or cutting board and let it rest for 5-10 minutes.<\/div><\/li><li id=\"wprm-recipe-28256-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add 1 tablespoon of grape seed oil to the pan, heat and add the mushrooms and shallots. Sprinkle with salt and pepper to help release the juices cook until soft.<\/div><\/li><li id=\"wprm-recipe-28256-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Sprinkle with the flour and stir to dry out the pan.<\/div><\/li><li id=\"wprm-recipe-28256-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the red wine and port and simmer, stirring to break up the flour. Let reduce by about half until thickened and the alcohol burned off.<\/div><\/li><li id=\"wprm-recipe-28256-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Slice the venison into thin slices and spoon over the sauce.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Recently, I had a friend over for dinner. It was impromptu and she brought along&hellip;<\/p>\n","protected":false},"author":1,"featured_media":17534,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1534,11,20,12,21,1533,26],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/posts\/17420"}],"collection":[{"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/comments?post=17420"}],"version-history":[{"count":1,"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/posts\/17420\/revisions"}],"predecessor-version":[{"id":28257,"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/posts\/17420\/revisions\/28257"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/media\/17534"}],"wp:attachment":[{"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/media?parent=17420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/categories?post=17420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/georgiapellegrini.com\/wp-json\/wp\/v2\/tags?post=17420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}