|1||bottle of South Africa Pinotage|
|1 T||peppercorns, cracked|
|1 c||apples, cherries, plums; cut into large pieces|
|1||shallot, cut into large pieces|
|8 oz||porcini mushrooms, sliced|
|2 T||olive oil|
|1 T||thyme, chopped|
|4||garlic cloves, chopped|
|4||(6 oz) venison medallions|
|3 T||olive oil|
|4||garlic cloves, smashed|
Wine Reduction – Simmer wine reduction ingredients until reduced to 1 cup of liquid, roughly 20 minutes. Mushrooms – Sauté mushrooms in olive oil for three minutes. Add butter, thyme and garlic. Cook for three minutes. Remove.
Steak – Sear venison for 2 minutes per side in olive oil. Reduce heat. Add butter, thyme and garlic. Spoon butter over venison and continue to cook for 3 minutes. Serve venison on a bed of the wine reduction. Spoon mushrooms on top of venison.