Venison Medallions with Whisky, Mushroom and Horseradish Cream Sauce


1 lb venison tenderloin
kosher salt and black pepper to taste
2 tbs unsalted butter
1/2 cup onion, diced
1 cup button mushrooms, finely diced
1/2 cup Whisky
1/2 cup beef broth
dash kosher salt
1/4-1/2 cup sour cream or cream fraiche
1/2 tsp horseradish or more to taste
1 tbs fresh chives, chopped
a few tbs of milk
  • Season the venison with salt and pepper.
  • Chop one l cup of mushrooms and 1/2 cup onion.
  • Saute onions in pan with two tablespoons of butter.
  • Add mushrooms and cook for another 5 minutes.
  • Turn off burner and pour 1/2 cup of whiskey into pan. Cook until alcohol evaporates, about 1 minute.
  • Pour in 1/2 cup beef broth and reduce by half.
  • Reduce heat to low and whisk 1/2 cup of sour cream and 1 tsp of horseradish or to taste.
  • Whisk in the milk and chopped chives. Season with salt and pepper to taste.
  • Grill venison until medium rare.
  • To serve spoon the sauce over the medallions and garnish with fresh parsley and chives.




15 min


10 min


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