Venison with Wild Mushroom Sauce

Okay, we know that this isn't the thing that you just do on the spur of the moment, but it produces an excellent reaction. Patsy’s husband Bill returned with his yearly deer and wanted something different; and boy did he get it. The sublime sauce that Patsy created left him once again singing the praises of her cooking even after 40 years.

- Tenderloin of venison
- 1 quart of assorted wild mushrooms
- 2 tablespoons butter
- 2 tablespoon olive oil
- 4 shallots, minced
- 1 clove garlic, minced
- 1 cup dry red wine
- 3 heaping tablespoons SchoolHouse Kitchen^® Bardshar Chutney
- 1 spring of fresh rosemary

Sauté venison on all sides in heavy pan with 1 tablespoon olive oil and 1 tablespoon butter. Cook until the meat is pink inside (between 125-140ºF). Cover lightly to keep warm.

Using the same pan, sauté shallots in 1 tablespoon olive oil and 1 tablespoon butter; add garlic and mushrooms, and cook until tender. Add red wine and reduce. Stir in Bardshar Chutney.

Slice the venison and dress with sauce. Garnish with rosemary.

Serves 6-8