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Chef with red wine glass


The Bounty Of Central Florida by Valerie Hart

Yield: 6 Servings


    • 2 pounds Venison tenderloin
    • 3 tablespoons unsalted butter
    • 2 large shallots, sliced very thin
    • 1 pound white mushrooms, sliced thin
    • 2 tablespoons tomato ketchup
    • 1 teaspoon dry mustard
    • 2 tablespoons all-purpose flour
    • 2¼ cups broth made from venison bones, or concentrated beef broth
    Optional: 1/2 ounce black truffle peelings
    • 1/3 cup Madeira wine
    • 1 cup sour cream


1. Slice the venison into fairly thick strips. Sprinkle lightly with salt and black pepper. Set aside.

2. Melt 1 tablespoon of the butter in a large, heavy skillet. Peel and slice the shallots and mushrooms. Cook over low heat until soft but not colored. Remove to a serving platter.

3. Add remaining butter to the skillet. Sear the venison quickly over high heat on both sides. Do not overcook. Beef should be rare at this point. Remove slices to the platter with the mushroom mixture.

4. Mix the ketchup with the mustard and stir into the skillet with the juices from the beef. Stir in the flour. Add the beef broth, stirring over medium heat until thickened.

5. Mix the truffle peelings with the wine and stir into the gravy Turn heat to simmer. Return the meat and mushroom mixture to the skillet Stir in the sour cream and serve immediately.

Note: Serve with cooked wide egg noodles on the side that have been tossed with salt and butter or oil.


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