Venison fillet with pecan sauce

Categories : | Venison |

Ingredients :

• 4 x 6 oz fillets venison loin medallions
• 1 tbsp olive oil
• 1 tspn chopped garlic
• 1 medium onion, sliced
• 8 oz button mushrooms
• 3 tbsp cream sherry
• 2 cups chicken stock
• ½ cup heavy cream
• 2 tspn cornstarch
• ¼ cup pecan halves
• ¼ cup green onions, finely sliced
  

Preparation & Cooking instructions

1. Season venison with salt and pepper. Heat olive oil in nonstick skillet, add venison and cook until venison is rare.
2. Remove from skillet. Add onion and mushrooms to pan and cook 3 - 5 minutes. Add garlic and cook 2 more minutes. Add sherry and cook 1 minute.
3. Add stock; boil until liquid is reduced by half, about 8 - 10 minutes, skimming fat and foam as necessary.
4. Combine 2 tablespoons of cream with cornstarch. Add remaining cream to skillet; bring to a boil.
5. Whisk in cornstarch mixture; simmer 4 - 5 minutes.
6. Add venison, pecans and green onion. Simmer 2 minutes and serve.