Venison Fillet with Pecan Sauce


4 venison steaks

1 tablespoon olive oil

1 teaspoon chopped garlic

1 medium onion, sliced

8oz small button mushrooms

3 tablespoons cream sherry

2 cups chicken stock

1/2 cup heavy cream

2 teaspoons cornstarch

1/3 cup pecan halves

1/4 cup green onions, finely sliced


Season venison with salt and pepper. Heat olive oil in non-stick 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.