INGREDIENTS
Wine Reduction
| 1 | bottle of South Africa Pinotage |
| 3 T | sugar |
| 1 T | peppercorns, cracked |
| 1 c | apples, cherries, plums; cut into large pieces |
| 1 | shallot, cut into large pieces |
Mushrooms
| 8 oz | porcini mushrooms, sliced |
| 2 T | olive oil |
| 1 T | butter |
| 1 T | thyme, chopped |
| 4 | garlic cloves, chopped |
Steak
| 4 | (6 oz) venison medallions |
| 3 T | olive oil |
| 4 T | butter |
| 3 | thyme sprigs |
| 4 | garlic cloves, smashed |
DIRECTIONS:
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.
TGB Tip: Can’t find vision? Substitute filet mignon.
Venison Steak South African Wine Reduction
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