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If you want a wee bit of elegance for your meal, the following recipe will do just fine. It is a great way to prepare some of the venison backstrap you have harvested. Get ready for Venison Medallions in Mushroom Wine Sauce.

What you need:

1 pound venison back strap sliced into 1-inch thick steaks

1/2 pound fresh mushrooms, sliced

2 tablespoons butter

1 tablespoon coarse-ground black pepper

3 cloves minced garlic

3 tablespoons olive oil

1/4 cup white wine

What you do:

Take a large frying pan and coat it with the olive oil.

Rub each steak with half of the garlic and do the same with the black pepper (use more if needed).

Heat the frying pan and cook the steaks for 1 to 2 minutes on each side. They should be cooked to medium.

Remove the steak from the pan and add to the same pan the butter, the rest of the garlic, mushrooms and the wine. Cook that on high heat for 3 to 5 minutes.

Push the mushrooms to one side of the pan and heat the backstrap for one to two minutes.

Remove the pan from the burner and place the steak portions on individual platters. Top off each steak with some mushroom and wine sauce.

Serve with fresh steamed vegetables and wild rice.

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Contact Brett French, Gazette Outdoors editor, at or at 657-1387.