Venison in a Budapest Sauce


  • 10 oz. venison tenderloin, medallions
  • 1/4 cup olive oil
  • 1 cup mushrooms, sliced
  • 1/2 cup green onions, sliced
  • 1/4 cup red pepper, diced
  • 3 fresh garlic cloves, minced
  • Salt, pepper, and garlic, to taste
  • 1 1/2 cup heavy whipping cream
  • 1/8 cup soy sauce
  • 1/4 cup sour cream
  • 1/4 cup corn starch and water mix (use only as needed)

  • Directions

    1. Sauté onions, pepper, mushrooms and garlic in preheated skillet with two tablespoons olive oil, just until tender.

    2. Salt, pepper and garlic to your taste. Add heavy cream and reduce by half. Add soy sauce and sour cream and stir together and remove from heat.

    3. In separate skillet, add remainder of olive oil and venison medallions. Season to your taste with salt, pepper and garlic. Brown on each side. Add sauce and stir together.

    4. Serve atop bow tie pasta and enjoy!