Venison with Creamy Mushrooms

  • Sprinkle both sides of a small venison steak with salt and pepper. Pan fry in butter or oil over high heat until browned on both sides, but a little rare in the middle. Set aside to rest.
  • Deglaze the pan with about one fluid ounce of dry sherry.
  • Add some more butter to the pan. Add 8 to 10 mushrooms, chopped small, and three chopped garlic cloves. Fry together until soft and aromatic. Add about 100 ml double (heavy) cream, and 1 teaspoon of dijon mustard. Mix well.
  • Return the venison to the pan, cover and simmer for about five minutes over a low to medium heat. Serve.

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