4 venison loin steaks (about 6 ounces each)
Salt and pepper to taste
1 tablespoon olive oil
1 medium onion, sliced
8 ounce small button mushrooms
1 teaspoon chopped garlic
3 tablespoons cream sherry
2 cups chicken stock
1/2 cup whipping cream, divided
2 teaspoons cornstarch
1/3 cup pecan halves
1/4 cup sliced green onions


1. Season venison with salt and pepper. In a nonstick skillet over medium-high heat, heat olive oil; add venison and brown both sides, about 2 to 3 minutes per side. Remove from skillet.
2. To skillet, add onion and mushrooms to pan; cook until mushrooms give up their liquid, about 4 to 5 minutes. Add garlic, cook until garlic is fragrant, about 1 minute. Add sherry; cook 1 minute. Add stock; boil until liquid is reduced by half, about 8 to10 minutes, skimming fat and foam as necessary.
3. In a small bowl, combine 2 tablespoons of cream with cornstarch. Add remaining cream to skillet; bring to boil. Whisk in cornstarch mixture; simmer until thickened, about 4 minutes. Add venison, pecans and green onion. Simmer just to heat through, and serve.

Because they are so lean, venison steaks will dry out if overcooked. They are best at no more than medium-rare.

Venison Filet with Pecan Sauce
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