Bizarre Foods Monday: Whitetail Deer Medallions with Whiskey, Mushroom & Horseradish Cream Sauce

This was divine!



  • 1 lb Venison tenderloin
  • Kosher/sea salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 tbs. butter
  • 1/2 cup onion, diced
  • 1 cup button mushrooms, finely diced
  • 1/2 cup of whiskey
  • 1/2 cup of beef broth
  • dash of salt
  • 1/4-1/2 cup of heavy cream
  • 1/2 tsp. of prepared horseradish, or to taste
  • 1 tbs. of chives, chopped


  • Season the venison with salt and pepper
  • Chop one cup of mushrooms and 1/2 cup onion
  • Saute onions in pan with two tablespoons butter
  • Add mushrooms; cook for another five minutes
  • Turn burner off and pour 1/2 cup of whiskey into pan. Cook until alcohol evaporates– about a minute
  • Pour in 1/2 cup of beef broth and reduce by half
  • Reduce heat to low and whisk 1/2 cup of cream and 1 teaspoon of horseradish–or to taste
  • Whisk in chopped chives; salt and pepper to taste
  • Grill venison until medium rare
  • Serve marinade over venison medallions

~ by accordingtoleanne on December 5, 2015.

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