Monday, March 27th, 2023
Monday, March 27th, 2023

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Sportsmen Since 1967

July 12, 2021

Outdoor News Taste Of The Wild Seared Venison Jamie Carlson

Seared Venison with Wild Mushroom Port Sauce

Jamie Carlson shared this recipe with the Outdoor News Taste of the Wild, and said to simply use whatever cut of venison you like best. For this version, he used the eye of round that was cut into medallions about 1 ½ inches thick. For the mushrooms, while Jamie said he prefers to use wild hen-of-the-woods mushrooms, he will also use a wild mushroom blend available at the grocery store.

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