Venison Medallions with Shiitake Port Sauce Recipe

Name: Venison Medallions with Shiitake Port Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (3 to 3 1/2-ounce) venison medallions (each about 1/2 to 3/4-inch; thick); Salt, pepper; 2 tablespoons butter; 8 fresh large shiitake mushrooms, stems discarded and caps sliced thin; 2 small garlic cloves, minced; 2 cups chicken broth; 1/2 cup Tawny Port; 4 teaspoons Worcestershire sauce; 1/2 teaspoon balsamic vinegar; Salt and pepper, to taste

Servings: persons

8 (3 to 3 1/2-ounce) venison medallions (each about 1/2 to 3/4-inch
thick)
Salt, pepper
2 tablespoons butter
8 fresh large shiitake mushrooms, stems discarded and caps sliced thin
2 small garlic cloves, minced
2 cups chicken broth
1/2 cup Tawny Port
4 teaspoons Worcestershire sauce
1/2 teaspoon balsamic vinegar
Salt and pepper, to taste

1
Sprinkle venison with salt and pepper.
2
Melt 2 tablespoons butter in large nonstick skillet over high heat.
3
Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
4
Set aside.
5
In fat remaining in skillet saute mushrooms with garlic, stirring, until liquid mushrooms give off is evaporated.
6
Add broth, Port, and Worcestershire sauce.
7
Simmer sauce until thickened and reduced to about 3/4 cup, about 15 minutes, and stir in vinegar and salt and pepper to taste.
8
Divide sauce among 4 plates.
9
Place 2 venison medallions a top sauce on each plate.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 (3 to 3 1/2-ounce) venison medallions (each about 1/2 to 3/4-inch, thick), Salt, pepper, 2 tablespoons butter, and more.

Yes, Venison Medallions with Shiitake Port Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venison Medallions with Shiitake Port Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions