This dish features tender venison medallions coated in a seasoned flour mixture and sautéed until golden, then simmered in a rich and creamy mushroom sauce for a hearty meal.
Ingredients
4 pieces venison medallions
1/2 cup flour
1 leaf bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons olive oil
1 medium onion
8 ounces mushrooms
2 cloves garlic
1 cup gravy
1/2 cup milk
Method
Start by trimming the venison medallions, removing any excess fat or connective tissue. Use a meat tenderizer to gently flatten the medallions without ripping them.
In a shallow dish, combine flour, dried bay leaf, salt, and black pepper. Coat each medallion in the flour mixture, ensuring an even layer.
Heat a tablespoon of olive oil in a large, heavy-bottomed skillet over medium heat. Add finely chopped onions and sauté until they are soft and slightly transparent.
Add the sliced mushrooms and minced garlic to the skillet, cooking until the mushrooms are soft and browned. Remove the mixture from the skillet and set aside on a plate.
In the same skillet, add the remaining three tablespoons of olive oil. Fry the flour-coated venison medallions for about two minutes on each side, allowing them to develop a nice golden crust.
Return the mushroom and onion mixture to the skillet, pour in gravy and milk, then reduce the heat. Cover and let everything simmer for 30 to 40 minutes, stirring occasionally to avoid sticking.
