Behind the Recipes
Venison and Mushroom Scallopini by Fossil Farms
INGREDIENTS:
8 venison steaks (about 2 oz. each)
2 tbsp. olive oil
2 tbsp. garlic, crushed
1 cup button mushrooms, sliced
1 cup beef stock
3 tbsp. sherry
2 tsp. cornstarch
1 tbsp. lemon juice
salt and freshly ground black pepper
PREPARATION:
1. Slightly pound steaks to flatten. Season with freshly ground black pepper.
2. Heat one tablespoon of the olive oil in a heavy-based sauté pan. Sauté steaks over high heat for 1 minute per side until meat is just browned. Lift steaks from pan and keep warm. Reduce heat.
3. Add remaining tablespoon olive oil, garlic and mushrooms to pan. Cook over medium heat until mushrooms are dry and starting to brown. Stir in sherry and beef stock.
4. Simmer sauce gently for 1 minute. Mix cornstarch to a paste with lemon juice. Mix into sauce, stirring continuously until the sauce thickens and boils.
5. Add cooked steaks to pan and heat for 1 to 2 minutes. Season to taste with salt and freshly ground black pepper.
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