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Venison in Red Wine + Port Mushroom Sauce
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"Venison in Red Wine & Port Mushroom Sauce"

Ingredients

  • 1 venison backstrap
  • Salt and pepper
  • 2 tablespoons grape seed oil
  • 1 cup sliced button mushrooms
  • 2 shallots thinly sliced
  • 2 tablespoons flour
  • 1/2 cup red wine
  • 1/2 cup port wine

Instructions

  • Season the venison with salt and pepper liberally on all sides.
  • Heat a skillet with 1 tablespoons of grape seed oil until smoking hot.
  • 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.
  • Remove the backstrap to a rack or cutting board and let it rest for 5-10 minutes.
  • 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.
  • Sprinkle with the flour and stir to dry out the pan.
  • 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.
  • Slice the venison into thin slices and spoon over the sauce.