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Bona’s Venison Sauté with Mushrooms and Red Wine

1 to 1 1/2 pounds Boneless Venison Steak cut into 1/2” Thick Slices

1/3 Cup Flour

1/4 Teaspoon Salt

1/4 Teaspoon Ground Black Pepper

1/4 Teaspoon Granulated Garlic

1 Tablespoon Olive Oil

1/4 Cup Shallots

1 Garlic Clove Minced

1 1/2 Cups Chopped Mushrooms

1 Tablespoon Tomato Paste

1/2 Cup Red Wine

1/2 Cup Chicken Broth

 

1. Pound venison steaks to tenderize.

2. Mix the flour, salt, black pepper and granulated garlic in a zip lock bag.

3. Add venison medallions to flour mixture and shake to coat.

4. Heat the oil in a large skillet over Medium-High.  Cook the benison for 2 minutes per side, and then transfer to a plate and cover to keep warm.

5. Reduce the heat in the skillet to Medium.  Add the Shallots and Garlic, and cook for 1 minute stirring constantly.

6. Add the mushrooms and sauté for about 3 Minutes.  Stir in tomato paste.

7. Add the wine and chicken broth, raise the heat to Medium-High, and cook for 1 minute more.

8. Return the meat to the pan and simmer until heated, about 1 minute.

9. Season with salt and pepper to taste. 

10. Serve with Pasta or Roasted Potatoes. ENJOY!!