Backstrap & Mushrooms in Cabernet Reduction

April 15, 2020

Sheltered-In-Place but Eating Well!

Enter Covid-19! I’ve been sheltered in place since February 19^th! Although our state’s governor didn’t issue a state-wide shelter-in-place order until early April, our county government issued the order on – you guessed it – March 25^th! So, it’s been essentially 7 weeks homebound, and I’m running out of creative ideas for dinnerl  Fortunately, most of the recipes in Some Adventures Outdoors (and In the Kitchen!) and Some Southern Adventures Outdoors (and In the Kitchen!) can be prepared using domestic fish and meat.  So, last night I prepared Venison Backstrap Medallions in a Cabernet-Mushroom Reduction, substituting a pork tenderloin for venison.  It did not disappoint! 

As I usually do – even when using my own recipes! – I took some liberty with the ingredients, this time adding about 1 cup of diced sweet onions to the shallots and garlic called out. 

Otherwise, preparation was pretty much straightforward – saute the onions, shallots, garlic and tenderloins while the cabernet/bouillon sauce reduced.

I then added the reduced sauce and mushroom to the pan to finish while I whipped up some mashed potatoes.

Not bad for a quick and easy meal. In your face, Covid-19!