Ingredients: 1 tbs olive oil 2 lbs venison tenderloin (approximately) 8 oz mushrooms, sliced 1 medium onion, chopped 1-2 cloves garlic, minced 2 cups chicken broth 1/2 cup cream 2 Tbsp arrow root powder (or corn starch) 1/3 cup pecans
In case you haven't seen venison before, this is what it looks like, very lean. Cut it into chunks or medallions. Heat oil on medium heat. Season meat with salt and pepper.
Sear meat, or until rare. Note meat will stick to the pan at first, it will "release" easily when it is done searing... No need to pry it from the bottom or worry about sticking if you use a bit of oil.
Move meat to plate, add mushrooms and onion and cook fir 5 minutes. Add garlic and cook 2 more minutes.
Add chicken broth, simmer until reduced by half.
While that is simmering add arrow root powder to a few tablespoons if the cream and whisk together.
Add the plain cream first, simmer 5 minutes. The whisk in the arrow powder and cream mixuture, cook 2-4 minutes.
Let it thicken...
Add the meat and pecans. Simmer until meat is cooked through and sauce thickens. Season with salt and pepper.
Serve over pasta or rice. This dish has a rustic quality that I really like, but not everyone may appreciate. I was surprised that Equah enjoyed it as well. This could be made with beef if you don't like the "gamey" taste of venison.
Location:5th St NE,Rochester,United States
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