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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Meat Recipe

Venison Filet with Pecan Sauce

4 6-ounce filets venison loin medallions
  salt and pepper to taste
1 tablespoon olive oil
1 teaspoon garlic, chopped
1 medium onion, sliced
8 ounces small button mushrooms
3 tablespoons cream sherry
2 cups chicken stock
1/2 cup heavy cream
2 teaspoons cornstarch
1/3 cup pecans, halves
1/4 cup green onions, finely sliced
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. 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.

4 servings

Look for "Fresh from Florida" ingredients at your grocery store.

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