Becker Venison Medallions

Ingredients

• 1 pound venison medallions
• Salt and black pepper
• 6 tablespoons (¾ stick) butter
• 3 tablespoons port or Madeira
• Hide ingredients for Sautéed Mushrooms 1 Sautéed Mushrooms (opens in new tab) Sautéed Mushrooms
  • 1 pound mushrooms
  • 3 tablespoons butter or vegetable oil
  • (1 garlic clove, thinly sliced)
  • Salt and black pepper
  • Toast rounds

  Sub-recipe steps

  1. Quarter or thinly slice to uniform thickness: 1 pound mushrooms
  2. Heat a very large skillet over medium-high until hot. Add: 3 tablespoons butter or vegetable oil
  3. Add the mushrooms and shake the skillet to coat the mushrooms. If desired, add: (1 garlic clove, thinly sliced)
  4. Cook over medium-high heat, shaking the skillet frequently. At first the mushrooms will seem dry and will absorb the fat. Continue to shake the skillet until the mushrooms begin to color and release their juice, 3 to 4 minutes. Season to taste with: Salt and black pepper
  5. Use as a garnish for cooked meats, pasta, and grains, or simply serve on: Toast rounds