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| | | Venison Filet w/ Morels | Favorite of Tanya Hess - Rossford, Ohio
| | Course: | Main Entrée | | Servings: | 3-4 | |
Ingredients & Instructions:
1 cup butter
2 tablespoons pepper
1 pound venison tenderloin cut
½ cup plus 2 teaspoons all purpose flour
8 ounce fresh morel mushrooms
1/3 cup sherry
2 tablespoons freshly chopped chives or wild onion tops
1/3 cup beef broth
Salt and pepper
Heat 1 stick of the butter over medium-high heat until sizzling. Press the pepper into the venison steaks and then dip them into the ½ cup flour. Add to hot butter and sauté until just browned on both sides. Take care not to overcook the venison. Remove steaks from oven and keep warm. Add remaining butter, mushrooms, sherry, and chives into oven. Cook for 5 to 7 minutes, or until morels are tender. Meanwhile, combine remaining 2 teaspoons flour and beef broth in small bowl, stirring to blend and remove any lumps. When mushrooms are tender, add broth mixture, stirring constantly. Cook, stirring until sauce thickens. Season sauce with salt and pepper to taste. Divide venison steaks between plates and top with mushroom sauce.
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