Venison With Cabernet Mushroom Sauce

Venison With Cabernet Mushroom Sauce

We were the recipients of two packages of venison from a friend who is an avid sport hunting enthusiast. We appreciate the "game" flavor of the meat. Others may wish to season hoping to camouflage that wonderful flavor. We chose to enhance it with a Cabernet Mushroom Sauce.

Ingredients:

4Tablespoons butter

2 Tablespoons olive oil

2 cloves garlic chopped

1 Tablespoon fresh parsley, minced

1 cup sliced fresh mushrooms

1 cup dry red wine

Freshly ground pepper

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Directions:

Melt the butter in a pan. Add olive oil and mushrooms and saute mushrooms until golden. Add garlic and saute a few minutes more. Remove mushrooms and garlic from oil and butter mixture. At this point I sauteed the venison in the oil/butter mixture. Remove the meat and add the wine. Reduce the liquid to about one-half. Return the mushrooms and meat just to heat. Serve meat with sauce immediately.

Note: I made 1/2 half of this recipe and refrigerated the leftovers.