This delicious sauce is full of flavor and a perfect addition to your venison steaks! You can easily leave out the whiskey for a great mushroom sauce as well! Bring your wild game flavors to the next level!
Recipe
Cook your salt and peppered Backstrap for 2-3 minutes each side in a heated pan with
2 Tbs Olive oil
Remove meat to rest and lightly cover with foil for at least 10 minutes.
Add
2 Tbs Salted Butter
To the frying pan and melt
Add
3/4 c (1 med) onion diced
And saute 2-3 minutes
Add
300-400g (1 1/2ish cups) Sliced mushrooms of your choice (I used white)
1 Tbs minced fresh rosemary
1-2 Tbs minced garlic (depending on preference)
Saute until mushrooms have browned (approx 10 minutes)
Add
1 Tbs grainy mustard
1 1/4 c heavy 18% cream
Bring to light boil
Add
1-2 Tbs whiskey/ bourbon (we used 2)
Simmer for 2-3 minutes until it thickens to your liking and to allow the alcohol to burn off and flavors to infuse.
If it gets too thick, just add a bit more cream to loosen things up.
Music:
Lowest of Fi Riddim- Konrad OldMoney
