- 1 pack of Maui Nui venison medallions
- 1 cup Maui Nui bone broth (can sub with beef broth)
- 3/4 cup heavy cream
- 3 garlic cloves, finely minced
- 2 shallots, finely chopped
- 3-4 thyme sprigs
- Juice of half a lemon
- King oyster mushrooms, sliced into desired size (can sub with any mushroom)
- 2 tbsp white miso (mild)
- 2 tbsp mirin
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
- 1 tsp red chili flakes
- 4 tbsp butter
- olive oil
Start by preparing your venison medallions. Trim away any silver skin. Rinse and pat dry. Season each medallion with a generous amount of salt and pepper.
Heat a large cast-iron pan on medium/high heat. When the pan is hot, add 2 Tbsp butter and a drizzle of olive oil. Place medallions in the pan and sear for 4-5 minutes on each side. Remove from the pan and set aside on a plate.
Lower heat to medium/low. Add 1 Tbsp butter to the pan. Then add in shallots. Cook for about 1 minute, continuously moving around the pan, so shallots don’t burn.
Next, add mushrooms, minced garlic, and 1 Tbsp butter. Let cook until mushrooms have a nice golden color (about 1-2 minutes). Be careful not to let the garlic burn. If needed, drizzle a little olive oil. Add salt, pepper, and red chili flakes.
Pour in mirin. Stir and then add thyme sprigs. Let cook for about 1 minute. Add in bone broth and bring to a gentle simmer (about 3-4 minutes).
Mix in miso paste, making sure the paste is completely incorporated into the broth. Then add in lemon juice.
Slowly pour in heavy cream while mixing, followed by parmesan cheese. Cook for about 3-4 minutes on low heat to bring the sauce together.
Add medallions back into the pan with sauce or, if preferred, slice medallions and pour sauce over.
Garnish with thinly sliced scallions and more parmesan (optional). It can be served over rice or oven-roasted potatoes and vegetables. Enjoy!