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Venison fillet with pecan sauce

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.
 
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