Ingredients: 4 6-ounce fillets venison loin medallions salt and pepper to taste 1 tablespoon olive oil 1 teaspoon chopped Florida garlic 1 medium onion, sliced 8 oz. small Florida button mushrooms 3 tablespoons cream sherry 2 cups chicken stock 1/2 cup heavy cream 2 teaspoons cornstarch 1/3 cup pecan halves 1/4 cup green onions, finely sliced Directions:1. Season venison with salt and pepper. Heat olive oil in nonstick skillet, add venison and cook until venison is rare. Remove from skillet. Add onion and mushrooms to pan; cook 3-5 minutes. Add garlic and cook 2 more minutes. Add sherry; cook 1 minute. Add stock; boil until liquid is reduced by half, about 8-10 minutes, skimming fat and foam as necessary. 2. Combine 2 tablespoons of cream with cornstarch. Add remaining cream to skillet; bring to boil. Whisk in cornstarch mixture; simmer 4-5 minutes. Add venison, pecans and green onion. Simmer 2 minutes and serve. Serves: 4. |