MARINATED VENISON & MUSHROOMS
for a special Saturday night in
Provided by [email protected]
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- make marinade put 2 tbsp Olive oil and the same of Balsamic Vinegar, half tsp salt and crushed fennel seeds in large dish and combine put venison in dish and turn in the marinade - put in fridge for 24 hours turning occasionally
- make sauce - saute mushrooms in the butter for a few minutes and the vermouth and 1 tbs balsamic vinegar and reduce for 1-2 mins, stir in the creme fraiche and cook for 1 min then add chives and season.
- heat 2 tbsp in frying pan and add venison. Saute in each side for 3 mins and remove from pan slice into medallions place medallions into frying pan with the sauce and cook according to taste
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