A delightful venison dish paired with a rich mushroom gravy, perfect for a hearty meal.
Season the venison tenderloins with freshly ground pepper and set aside.
Allow the venison to come to room temperature for even cooking.
Heat 1 tablespoon of butter in a skillet over medium heat and sauté the onions until translucent.
Stir frequently to prevent the onions from burning.
Add the garlic to the skillet and cook for an additional 2 minutes.
Crush the garlic slightly to release its flavors.
Incorporate the mushrooms into the skillet and sauté until they are tender and golden.
Avoid overcrowding the skillet to ensure even cooking.
Remove the vegetables from the skillet and set them aside.
Keep the vegetables warm by covering them.
Add the remaining butter to the skillet and sear the venison for 2-3 minutes on each side.
Do not overcook the venison to keep it tender.
Transfer the venison to a serving platter and return the vegetables to the skillet.
Arrange the venison attractively on the platter for presentation.
Sprinkle the flour into the skillet and stir until it forms a thick paste.
Cook the flour briefly to remove its raw taste.
Gradually add the water while stirring to create a smooth gravy. Adjust the consistency as needed.
Use warm water to prevent lumps in the gravy.
Season the gravy with salt and additional pepper to taste, then pour it over the venison.
Taste the gravy and adjust the seasoning before serving.
Serve the venison medallions with the mushroom gravy and enjoy your meal.
Garnish with fresh herbs for a touch of color and flavor.
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