• Servings 4
  • Prep 15 min
  • Cook 10-15 min
  • Cuisine
  • Skill Level

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.
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