Venison Backstrap with Cognac Mushroom Sauce Recipe - Dizzy Pig Craft Seasonings
Venison medallions are lean and tender when cooked to medium rare temperature. Enjoy this most delicious game meat with our venison backstrap recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dizzypigbbq.com.
Ingredients
- 1-2 lbs venison backstrap (loin) cut into medallions approximately 1” thick
- 1 Tbsp (or enough to coat) Dizzy Pig Game On! game seasoning
- 2 Tbsp oil for cooking
- Cognac Mushroom Cream Sauce
- 2 small onions, halved and sliced
- 8 oz cremini (baby bella) mushrooms, or other small mushroom quartered
- 1/4 cup cognac (can use bourbon instead)
- 1/2 cup heavy cream
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