Venison Forrester

[RB]

Great recipe for backstrap. I don't measure anything so you just have to use your own judgement on seasonings.

6 backstrap fillets at least 1" thick.
dry red or white if you prefer wine about 1 cup or more (drink the rest)
1 lb fresh mushrooms
1 tblspn chopped parsley
salt, pepper and thyme
2 cloves fresh chopped garlic
some flour
2 green onions chopped fine green part and all

coat the fillets in flour after seasoning with salt and pepper
brown fillets quickly in olive oil try to keep them rare
brown onion when fillets almost browned
toss in garlic for less than a minute don't burn it
pour wine over fillets
cover everything with sliced mushrooms
cover and simmer on low until med rare
when fillets done remove to plate and cover
turn heat up on sauce to reduce add dash of thyme
salt and pepper to taste
adjust sauce with wine or flour until it is as thick as you like it
serve with buttered egg noodles
put fillet on top of noodles and spoon on the sauce

everyone loves the taste of this dish. It also works great with wild turkey, pheasant, chicken or beef. if i use dark meat i usually use marsala or merlot for the wine. use good wine than you would drink it makes the sauce better than the cheap stuff.