Venison Medallions with Mushroom Cabernet Sauce

I really enjoy cooking and started the journey into baking about 10 years. Last Christmas my hubby gave me a Kitchen Aid stand mixer and now I make bread much more consistently. Love the mixer! Making Christmas cookies for all my local businesses and neighbors was so much faster this year. Looking forward to learning about y’all too

½ Venison Backstrap cut into 6 steaks

Kosher salt and black pepper

Olive oil for sauteing and browning

2 cups mushrooms morels, chanterelles, shiitake, or button

½ onion minced

3 cloves garlic minced

2 teaspoons fresh thyme leaves

4 tablespoons butter

1 ½ cup Cabernet Sauvignon or other full bodied wine

1 ¾ cups low-sodium beef stock

1 cup heavy cream

1 tablespoon chives chopped

Directions at stacylynharris.com

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