Page 67 - South Mississippi Living - January, 2025

Mushroom Cream Sauce Ingredients
2 tbsp unsalted butter
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 oz fresh mushrooms, sliced
1/2 cup dry white wine (optional, can substitute with broth)
1 cup heavy cream
Salt and pepper, to taste
Mushroom Cream Sauce Directions
1. In a large skillet, melt the butter and
olive oil over medium heat. Add the chopped onion and cook for about 3–4 minutes until softened and translucent.
2. Add the minced garlic and cook for another 30 seconds, until fragrant.
3. Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 7–10 minutes.
4. If using, pour in the white wine
and let it simmer for 2-3 minutes, allowing the wine to reduce by half. If you prefer not to use wine, you can skip this step or substitute it with vegetable or chicken broth.
5. Reduce the heat to medium-low and pour in the heavy cream. Stir well
to combine. Let the sauce simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly.
6. Season the sauce with salt and pepper to taste. If desired, add a little more cream or broth to reach your preferred consistency.
Backstrap Ingredients
Venison backstrap (about 1-1 1⁄2 pounds) 2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
2 tbsp unsalted butter 1 tbsp bourbon
Fresh thyme
Backstrap Instructions
1. Pat the backstrap dry with paper towels and season generously with salt, pepper, and garlic powder.
2. In a heavy skillet (cast iron preferred), heat the olive oil over medium-high heat until it shimmers.
3. Place the backstrap in the hot skillet. Sear each side for 2-3 minutes, creating a golden-brown crust.
4. Reduce the heat to medium. Add 2 tablespoons of butter and 1 tablespoon of bourbon to the skillet.
5. Spoon the melted butter over the meat continuously (basting) for 2-3 minutes or until the meat is 125 degrees.
6. Remove the backstrap from the skillet, let it rest for 5-10 minutes, and baste with bourbon brown butter, before slicing.
Medallion Potatoes Ingredients
2 lbs small Yukon Gold potatoes 2 tbsp olive oil
2 tbsp unsalted butter
1 tsp garlic powder
1 tsp dried rosemary Salt and pepper, to taste
Medallion Potatoes Directions
1. Wash the potatoes thoroughly and peel them.
2. Slice the potatoes into 1⁄2 inch thick rounds (medallions).
3. In a medium pot, add the sliced potatoes and cover with cold water. Bring to a boil over high heat.
4. Once boiling, reduce the heat and simmer for about 6-8 minutes, or until the potatoes are just starting to become tender but still firm enough to hold their shape.
5. Drain the potatoes well and pat them dry with paper towels to remove excess moisture. This helps them crisp up when cooking.
6. Heat the olive oil and butter together in a large skillet over medium heat.
7. Once the butter is melted and bubbly, carefully add the potato medallions in a single layer.
8. Cook the potatoes for about 3-4 minutes on each side until golden brown and crispy. Avoid crowding the pan; you may need to cook in batches.
9. Once the potatoes are crispy and golden, sprinkle with garlic powder, rosemary, salt, and pepper. Toss them gently to coat.
Broccolini Ingredients
1 lb broccolini
2 tbsp olive oil
2 cloves garlic, minced Salt and pepper, to taste 1/2 tsp red pepper flakes (optional, for a bit of heat)
Broccolini Directions
1. Trim off the hard ends.
2. Rinse the broccolini and pat it dry with paper
towels. The drier the broccolini, the better it
will sear in the pan.
3. Heat a large skillet over medium-high heat.
Add the olive oil and let it heat up until
shimmery.
4. Add the broccolini to the pan in a single layer.
Sear for about 3-4 minutes, allowing the
broccolini to develop a golden-brown, crispy
exterior.
5. Flip the broccolini over and cook for an
additional 3-4 minutes on the other side until
it’s tender and slightly crispy.
6. Add the minced garlic and cook for about 30
seconds until fragrant. Be careful not to burn
the garlic.
7. Season the broccolini with salt, pepper, and red
pepper flakes (optional). Remove from heat.
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