1 tenderloin of venison
1 quart basket of assorted wild mushrooms
(you can use cultivated mushrooms also)
2 Tbsp. butter
2 Tbsp. olive oil
3-4 shallots, minced
1 clove garlic, minced
1 cup dry red wine
2-3 heaping Tbsp.
SchoolHouse Kitchen's™ Bardshar Chutney
1 spring of fresh rosemary
Sauté venison filet on all sides in heavy pan with 1 Tbsp. olive oil and 1 Tbsp. butter. Cook until the meat is pink inside (between 125-140 degrees)—your preference. Cover lightly to keep warm.
Using same pan, sauté 3-4 large shallots in 1 Tbsp. olive oil and 1 Tbsp. butter; add 1 clove minced garlic.
Add a quart of an assorted variety of fresh wild and cultivated mushrooms, and cook until tender.
Add 1 cup red wine and reduce sauce.
Add 2-3 heaping Tbsp. of SchoolHouse Kitchen's™ Bardshar Chutney to sauce.
Slice the filet, and serve the slices partially
covered with the sauce. Garnish with sprig of rosemary.