Mushroom season is upon us. Use those little morels, culinary gold, to make this dish: venison medallions with morel sauce.
People all over the country are heading out to the woods to see if they can find some morel mushrooms. Get out and forage some yourself or you can buy them online from more successful mushroom hunters.
The pairing of wild game and specifically morel mushrooms is a match made in heaven. We can thank outdoor culinary genius, Hank Shaw, for this recipe.
20 fresh morels, chopped
1 cup venison/beef stock
4 venison medallions (or tenderloins)
4 tablespoons butter
1 shallot, diced
2 tablespoons high smoke point oil (grapeseed oil or extra virgin olive oil)
1 tablespoon flour
1.2 cup port wine (or nice red wine)
fresh ground pepper and salt to taste
Salt the venison and let sit in room temperature for half an hour or so.
Heat a skillet on high then turn down to med-high after a minute or two. Put the fresh morels in; the water will be released quickly with the heat. Let this boil until the water is almost gone then add 3 tablespoons of the butter and the shallot. Cook for about 5 minutes while stirring. Remove and set aside.
Add the remaining tablespoon of butter to the pan with the flour to make a roux thickener. You will see the flour and butter combine as they cook and thicken while you stir constantly. After a few minutes, add the wine and keep stirring. Let it start to boil, then add the stock and then the morels.
Saute the venison medallions or grill them; however you like to do your game meat.
Put the morel sauce down on plates then put the venison on top. Put morel mushrooms all around the venison.
Serve with freshly ground pepper and salt to taste.