Morel Sauce with Venison
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 people
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Calories
487 kcal
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Course
Main Course
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Cuisine
American
Morel Sauce with Venison
Description
The dish involves resting and salting venison loin before a high-heat sear for a flavorful crust and tender interior. The morel sauce is prepared by reducing venison stock or demi-glace combined with liquid from soaked dried morels or fresh morels. Fresh morels are sautéed with butter and shallots until their moisture evaporates, intensifying their flavor. The sauce blends these components with port wine, creating a velvety texture and earthy, slightly sweet depth.
This pairing balances the mild, lean venison with the robust, umami-rich sauce. The cooking technique preserves the venison's tenderness while the sauce adds moisture and aromatic complexity. Serve this dish as a main course accompanied by simple sides that won't overpower the distinct flavors.
The recipe notes that doubling the morels enhances the sauce further, emphasizing the mushroom's role in the overall flavor profile.
Ingredients
- 1 1/2 pounds venison loin
- salt fresh ground black pepper
- black pepper fresh ground black pepper
- 2 tablespoons grapeseed oil or canola oil
MOREL SAUCE
- 4 tablespoons butter unsalted
- 1 tablespoon flour
- 1 tablespoon shallot minced
- 1 cup morel mushroom soaked in water for several hours, or about 2 cups chopped fresh morels, dried
- 1 cup venison or beef stock or 1/4 cup demi-glace
- 1/2 cup port wine or Madeira or Marsala or Amontillado sherry
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
- In a small saucepan, reduce the stock and the water you soaked the morels in over high heat until you are left with about 1/2 cup of liquid. Turn off the heat and set aside. Obviously skip this step if using fresh morels, and do not include the demi-glace, if using.
- Take the venison out of the fridge and salt it liberally. Let it rest at room temperature for 20 to 30 minutes. Chop the morels finely.
- Heat a pan over high heat for 2 minutes. Turn the heat down to medium-high and place the fresh morels down on the pan to heat. They will release their water quickly. Let this simmer until the water is almost all gone, then add 3 tablespoons of butter and shallot. sauté for 3 to 4 minutes, stirring often. Remove and set aside. If you are using dried morels, you do not need to dry-cook them first.
- Either wipe the pan down or use another one. Heat it over high heat for a minute or two and add the grapeseed oil. Heat this for 1 minute. Pat the venison dry with a paper towel and place it in the pan. Sear it for 3 to 4 minutes on one side, then flip. Let it cook through to your taste on the other side without flipping again. Look for about another 1 to 3 minutes, but I use the finger test for doneness. Remove meat from pan and set aside to rest.
- OPTIONAL STEP: Roll the finished venison in morel powder or porcini powder as it rests, and grind some black pepper over it. Give it about 5 to 10 minutes, then slice into medallions.
- Meanwhile, add the remaining tablespoon of butter and let it melt over medium heat. Add the flour and stir to combine to make a roux. Cook this for 2 minutes. Add the port wine and stir to combine. It will thicken immediately, and if it turns to a paste add the morel water-stock mix you reduced in step one. If it does not turn into a paste, let the port boil a minute, then add the stock or demi-glace. Add the morels.
- Once the morels are heated through, lay the sauce down on the plates, then top with venison. Grind black pepper over all and serve at once.
Notes
- Increasing the quantity of morel mushrooms in the sauce intensifies its earthy flavor and overall richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 8g | 3% |
| Protein | 54g | 108% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 224mg | 9% |
| Potassium | 897mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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