Pan fried Venison with mushroom sauce

I just realised that I do not often do any game recipes so here we are something simply classic that you can do for a dinner party.

You will need

500g/1lb 2oz venison fillet,
5 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
100g/3½oz unsalted butter
2 small onions,
150g/5oz porcini mushrooms
2 tbsp balsamic vinegar
4 tbsp dry sherry
6 tbsp double cream
salt and freshly ground black pepper

Trim your venison and cut it in to inch thick medallions. Then put them in a bowl with the olive oil and balsamic vinegar make sure that the meat gets a really good coating. Season this all with salt and pepper then cover it and sit it in a fridge for about 30 minutes to an hour. You can leave them for longer if you like overnight would not hurt, the long you give the stronger the flavour will develop.

To cook the venison heat a frying pan up until it is nice and hot add a little oil and some of  the butter. Pan fry the venison so it is cooked to you likening, as the venison is cooking add the mushrooms sliced. Along with the onions finely diced.

Then remove the venison and add the balsamic vinegar and sherry and let it reduce a little. Add the rest of the butter and cream then season to taste with salt and pepper. Let the sauce thicken then return the venison to the sauce. Gently arrange the venison on a plate and spoon the sauce over it.  

Technicality it is not a very complicated dish but it sure taste very good .