1 lb. venison loin, sliced into thin medallions
5 T. butter or margarine, divided
2 T. olive oil
1/4 cup green onion tops, chopped fine
1/4 cup Marsala wine
1/4 cup beef stock
6 oz. morel mushrooms (fresh or dried)
Salt
Freshly ground pepper
Cornstarch
Water
In heavy skillet, heat 2 tablespoons butter with olive oil until it foams. Add medallions and fry for 3 to 4 minutes on each side. Remove meat from skillet to warm platter. Add remaining 3 tablespoons butter and toss in onion tops; sauté for 1 minute. Add wine and boil while scraping skillet to deglaze meat juices. Add beef stock and mushrooms. Simmer until mushrooms are tender; season with salt and pepper. Return steaks to skillet; heat through. Add cornstarch mixed with water to thicken slightly. Serve over noodles or with baked sweet potatoes.
Marlin E. Hartman
Indiana, Pennsylvania
From—Completing the Hunt: Cooking Game with NAHC Members