Hunting season is still in full effect and if you were lucky enough to get your deer, this is the perfect venison recipe  to warm up the cooler days of autumn.  The Butchery in Costa Mesa may be able to help you locate a cut of venison if you did not get your deer this year.  If you cannot locate venison steaks you can substitute a pork tenderloin or elk.  Good game for the adventurous foodie!!


1/3 cup GF all-purpose flour

1/4 tsp salt, plus more to taste

1/4 tsp freshly ground black pepper, plus more to taste

1 to 1 1/2 pounds boneless venison steak (tenderloin or strip cut preferably), cut into 1/2-inch-thick slices or pork tenderloin

1 Tbs olive oil

1/4 cup chopped shallots

1 garlic clove, minced

1 1/2 cups chopped mushrooms

1 Tbs tomato paste

1/2 cup red wine- good wine

1/2 cup low-sodium beef broth


Mix the flour, salt, and pepper in a shallow dish. Dredge the meat in the seasoned flour. Heat the oil in a large skillet over medium-high. Cook the venison for 2 minutes per side, and then transfer to a plate and cover to keep warm.

Reduce the heat in the skillet to medium, add the shallots and garlic, and cook for 1 minute, stirring constantly. Add the mushrooms and sauté for about 3 minutes. Stir in the tomato paste. Add the wine and beef broth, raise heat to medium-high, and cook for 1 minute more. Return the meat to the pan and simmer until heated, about 1 minute. Season with salt and pepper to taste.

NUTRITIONAL CONTENT per 4 oz Serving; calories 276; fat 7.8g, carbs 10.4g, protein 35.5g