Name: Venison with Morel Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 people
Ingredients: 1 1/2 pounds venison medallions (cut 3/4 to 1 inch thick, or tenderloins); Salt and fresh ground black pepper; 2 tablespoons grapeseed oil or canola oil; MOREL SAUCE; 4 tablespoons unsalted butter; 1 tablespoon flour; 1 tablespoon minced shallot; 1 cup dried morels, (soaked in water for several hours, or about 2 cups chopped fresh morels); 1 cup venison or beef stock or 1/4 cup demi-glace; 1/2 cup Port wine; Salt to taste