Venison means any member of the deer family so the meats are interchangeable. I like this recipe especially with antelope. The mushrooms accent the mild flavor and the cream smooths out the entire sauce. This recipe works great with pheasant or rabbit as well. You’ll find that it takes longer to gather all your ingredients than it does to cook this dish!
Recipe by Chef Albert Wutsch
Ingredients:
- 2 lbs Venison Sliced into strips
- 1 T Oil
- 2 T Butter
- 1 pt Oyster Mushrooms
- 1 pt Chanterelle Mushrooms
- ½ c White Wine
- 1 c Brown Sauce
- 1 c Tomato Sauce
- 1 c Heavy Cream
- S&P tt
- 2 T Fresh Tarragon
Method
Remove all fascia and silver skin from any tender cut of venison, slice into 1 “strips. Clean mushrooms and coarsely chop. In large hot sauté pan, add the oil and sear meat in batches, remove each batch onto cookie sheet, spread out to let heat dissipate. Once all meat has been seared and there is a good fond (brown drippings on the bottom of the pan), lower heat, add butter and mushrooms, sauté, add wine and deglaze, add brown and tomato sauces, reduce. Once the brown and tomato sauces have reduced add heavy cream, bring to boil, adjust the consistency and flavor, add meat back to sauce, add fresh herb. Serve immediately over homemade noodles or Roesti potatoes.
Substitutions: Substitute pheasant or grouse for venison, substitute your favorite mushroom for the oyster or chanterelles. Use your favorite red wine instead of white. Use fresh thyme instead of tarragon.
Cooking Options: Cut meat into medallions instead of strips, add shallots with mushrooms. If you don’t want to use alcohol, eliminate the wine. If you want to make a more delicate flavor, eliminate the tomato sauce.
Notes: This dish was inspired by a Swiss dish called Geschnitzeltes.
