Goats - Deer hum!  Any connection?

My husband, Dennis keeps eyeing the local goat herds that wander the islands of the SE Caribbean and I think, missing the annual deer season in Michigan. An avid hunter, he kept us supplied with venison for the last thirty years. We've eaten venison in a variety of ways. One of our favorites was served a number of years ago at a wild game dinner at our home.

Venison with Morel Sauce a la Dennis (serves 8)

4 pounds venison loin cut in 1/2" to 3/4" rounds

Marinate loin for 2 to 4 hours in:
2 cups red wine
Juice of 1 lemon and 2 limes
2 bay leaves
3 whole cloves
2 large garlic cloves
Freshly ground black pepper
1 juniper berry crushed
2 T Dijon mustard

Remove loin from marinade.
Melt 4 T butter with 2 T olive oil in saute pan (add more if needed).
Saute venison rounds to desired doneness (less is better).

Mushroom Sauce

Any kind or mixture of fresh/dried mushrooms will do. I use our morels dried from the spring harvest mixed with what is available.

Soak dried morels until soft consistency to equal approximately 1 pound.
Saute in soaking water until reduced.

Add

1 T whipping cream
1 T stock (mushroom water)
3 T butter
1 t flour

Adjust consistency as necessary to make a creamy sauce.

Serve with wild rice, green salad, and vegetable.

Filed under Recipes • Entrees • Wild Game