Backstrap Venison Medallions with Morels - Northern Michigan's News Leader

Backstrap Venison Medallions with Morels

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3- 2 1/2 oz pieces venison backstraps
2 oz butter
1 oz oil for sautéing
1 oz morel mushrooms
1 tsp brandy
1 tsp dry red wine
2 oz Demiglaze sauce
 1 tsp shallot onions
salt, pepper, and thyme to taste

Sauté lightly flowered medallions in hot canola oil until Medium. Add butter, morels, and shallot onions. Sauté until medium, about 3 minutes or more. Add brandy, wine, and  sauce and cook for 1 minute. Check the taste. Serve.