Old Timber Outdoors
Venison medallions under a red wine sauce with morels
Illustration
All recipes Deer backstrap (loin)

Backstrap with Dried Morel and Red Wine Pan Sauce

Seared backstrap medallions under a glossy sauce built from rehydrated morels and their soaking liquid.

4 servings40 min hands-on1 hr 5 min total

Stove and oven · Dinner

Skill: Advanced

Untested draft

Ingredients

  • 1½ lbDeer backstrap (loin), medallions
  • 1 ozMorel mushrooms, dried
  • ¾ cupRed wine
  • 2Shallot, minced
  • 4 tbspButter, cold
  • 1 cup warm water for soaking

You'll need

Stovetop, Cast iron skillet, Instant-read thermometer.

Leftovers

Serve right away.

Method

  1. Soak the dried morels in the warm water 30 minutes. Lift them out, squeeze gently and strain the liquid.
  2. Sear the medallions in the hot skillet to 160°F in the thickest piece (federal guidance for venison). See the doneness note. Rest on a plate.
  3. Lower the heat. Cook the shallot in the drippings 1 minute, add the morels and cook 3 minutes.
  4. Add the wine and reduce by half, then add the strained soaking liquid and simmer until the morels are tender and cooked through, at least 10 minutes, and the sauce is reduced to about 1/2 cup.
  5. Off the heat, swirl in the cold butter a piece at a time until glossy. Season, add any resting juices, and spoon over the venison.
Cook to 160°FThe federal food-safety guide lists venison, wild or farm-raised, at 160°F. Check the thickest piece with an instant-read thermometer.
  • Rehydrated morels must still be cooked thoroughly; simmer them in the sauce.
  • Strain the soaking liquid through a coffee filter to remove grit.

Food safety sources