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Recipe for :

Pan-fried Venison with Garlic Mushroom Sauce

This recipe came via email and the only identification of the contributor is the email address which was from - if I get further details I will let you have them in the meantime enjoy the recipe.


8oz of venison medallions per person
4oz sliced mushrooms
2 cloves of garlic crushed
1 glass of dry white wine
salt and white pepper
1/2 pint double / heavy cream
1tsp chopped parsley
1tbs chopped shallots or finely diced onions
olive oil for cooking
1/2 pint white stock
1tbs flour


  • Heat 1 tbs of olive oil in a heavy bottomed pan and sweat the shallots without colour until tender.
  • Add the garlic and mushrooms cook for 2 - 3 minutes.
  • Stir in the flour and cook with out colour for 2 - 3 minutes.
  • Pour in the wine and stir in, mix until smooth.
  • Turn up the heat a little and stir in the stock a little at a time allow the sauce to thick between each addition.
  • When the sauce is smooth stir in the cream.
  • In a fry pan quickly fry the venison to medium rare, remove and keep warm.
  • Put the sauce into the fry pan and deglaze, bring the sauce to the boil stirring all the time, if you prefer a thicker sauce allow it to reduce.
  • Add the chopped parsley and return the venison to the pan.
  • Serve with your favourite vegetables and wine.