Hunter's Sauce is a well know sauce for beef or game. This is one of my favorite preparations with venison.
In a saucepan melt the butter and add mushrooms with salt & pepper to taste; cook for 10 minutes. Liquid should release and begin to cook down.
Mix cornstarch with water (1:2) in small bowl and set aside.
After 10 minutes add shallots to mushrooms and cook briefly, until fragrant.
Add the wine and simmer briefly over high heat.
Reduce heat and add beef broth, tomatoes and tarragon cooking for 5 minutes, stirring occasionally.
Add water & cornstarch, stirring and cooking briefly to slightly thicken sauce.
Serve over venison (or beef); yield approximately 1-2 cups.
While this sauce and meal is fairly simple to cook, timing can be a bit tricky if you are serving venison. I prepare to cook the venison during step 1 while the mushrooms are cooking. I also keep a warm serving plate in the oven.
In a separate frying pan stovetop melt a Tbsp. of olive oil and butter on low heat. Bring the frying pan to temperature when you add the beef broth and tarragon to the mushrooms. Cook the medallions @2-3 minutes on one side and 1-2 min on the second side. Do not overcook venison or it will toughen. Do not allow venison to cool.
A favorite side of mine (in addition to fresh bread) is a nice mushroom and sun dried tomato risotto.
Ingredients
Directions
In a saucepan melt the butter and add mushrooms with salt & pepper to taste; cook for 10 minutes. Liquid should release and begin to cook down.
Mix cornstarch with water (1:2) in small bowl and set aside.
After 10 minutes add shallots to mushrooms and cook briefly, until fragrant.
Add the wine and simmer briefly over high heat.
Reduce heat and add beef broth, tomatoes and tarragon cooking for 5 minutes, stirring occasionally.
Add water & cornstarch, stirring and cooking briefly to slightly thicken sauce.
Serve over venison (or beef); yield approximately 1-2 cups.
While this sauce and meal is fairly simple to cook, timing can be a bit tricky if you are serving venison. I prepare to cook the venison during step 1 while the mushrooms are cooking. I also keep a warm serving plate in the oven.
In a separate frying pan stovetop melt a Tbsp. of olive oil and butter on low heat. Bring the frying pan to temperature when you add the beef broth and tarragon to the mushrooms. Cook the medallions @2-3 minutes on one side and 1-2 min on the second side. Do not overcook venison or it will toughen. Do not allow venison to cool.
A favorite side of mine (in addition to fresh bread) is a nice mushroom and sun dried tomato risotto.
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