Venison Filet with Pecan Sauce

Ingredients

• 4 6 ounce filets: Venison Loin Medallions
• 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

Directions

1. Season Venison with salt & pepper.
2. Heat olive oil in non-stick skillet. Add Venison and cook until rare. Remove from skillet.
3. Add onion and mushrooms to pan; cook 3-5 minutes. Add garlic and cook 2 more minutes.
4. Add sherry; cook 1 minute. Add stock; boil until liquid is reduced by half, about 8-10 minutes, skimming fat & foam as necessary.
5. Combine 2 tablespoons of cream with cornstarch.
6. Add remaining cream to skillet; bring to a boil.
7. Whisk in cornstarch mixture; simmer 4-5 minutes. Add Venison, pecans and green onions. Simmer 2 minutes and serve.