Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds venison loin
  • Salt and fresh ground black pepper
  • 2 tablespoons grapeseed oil or canola oil
  • 4 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 tablespoon minced shallot
  • 1 cup dried morels, (soaked in water for several hours, or about 2 cups chopped fresh morels)
  • 1 cup venison or beef stock or 1/4 cup demi-glace
  • 1/2 cup Port wine, (or Madeira or Marsala or Amontillado sherry)
  • Salt and freshly ground black pepper to taste

Instruction

  • In a small saucepan, reduce the stock and the water you soaked the morels in over high heat until you are left with about 1/2 cup of liquid. Turn off the heat and set aside. Obviously skip this step if using fresh morels, and do not include the demi-glace, if using.
  • Take the venison out of the fridge and salt it liberally. Let it rest at room temperature for 20 to 30 minutes. Chop the morels finely.
  • Heat a pan over high heat for 2 minutes. Turn the heat down to medium-high and place the fresh morels down on the pan to heat. They will release their water quickly. Let this simmer until the water is almost all gone, then add 3 tablespoons of butter and shallot. sauté for 3 to 4 minutes, stirring often. Remove and set aside. If you are using dried morels, you do not need to dry-cook them first.
  • Either wipe the pan down or use another one. Heat it over high heat for a minute or two and add the grapeseed oil. Heat this for 1 minute. Pat the venison dry with a paper towel and place it in the pan. Sear it for 3 to 4 minutes on one side, then flip. Let it cook through to your taste on the other side without flipping again. Look for about another 1 to 3 minutes, but I use the finger test for doneness. Remove meat from pan and set aside to rest.
  • OPTIONAL STEP: Roll the finished venison in morel powder or porcini powder as it rests, and grind some black pepper over it. Give it about 5 to 10 minutes, then slice into medallions.
  • Meanwhile, add the remaining tablespoon of butter and let it melt over medium heat. Add the flour and stir to combine to make a roux. Cook this for 2 minutes. Add the port wine and stir to combine. It will thicken immediately, and if it turns to a paste add the morel water-stock mix you reduced in step one. If it does not turn into a paste, let the port boil a minute, then add the stock or demi-glace. Add the morels.
  • Once the morels are heated through, lay the sauce down on the plates, then top with venison. Grind black pepper over all and serve at once.