Recipe from Hunt, Gather, Cook by Hank Shaw
Used by permission of Rodale Books
Dried morels or fresh shiitake mushrooms can be used in place of the fresh morels in this recipe.
A handful of dried morels, about ¼ cup, soaked in water for several hours, or about 20 fresh morels, chopped
1 cup venison or beef stock
4 venison medallions, cut ¾ to 1 inch thick, or the tenderloins from a large deer
4 tablespoons unsalted butter
1 shallot, finely chopped
2 tablespoons grapeseed oil, or another oil with a high smoke point
1 tablespoon flour
½ cup port wine (good enough to drink)
Freshly ground black pepper
If you are using dried morels, remove the morels from the soaking water once they’ve rehydrated and pour the liquid into a small saucepan. Reduce the soaking water over high heat until you are left with about ¼ cup of liquid. Turn off the heat, pour into a small bowl and set aside.
Pour the stock into the same saucepan and reduce it to ½ cup over high heat. If you are using dried morels, add this reduced stock to the mushroom liquid. If you are … Read More