Fried deer medallions


A simple recipe for pan-fried medallions of deer with wild mushrooms.


2 1⁄2 lb deer (sirloin)
1 T cooking oil (peanut)
1 T butter
1 onion
2 t garlic (powder)
21 oz mushroom (7 oz button, 7 oz yellow, 7 oz wood mushrooms)
1 T wine (white or red wine)
1⁄2 c broth (brown stock)
  salt (to taste)
  pepper (to taste)


  1. Cut sirloin into 10 steaks.
  2. Salt and pepper to taste.
  3. Pan-fry until medium rare.
  4. Saute the onions in butter and garlic.
  5. Add mushrooms and continue to saute.
  6. Deglaze with white wine and reduce to half.
  7. Add the brown stock, adjust seasoning to taste.
  8. Pour sauce over top of steaks before serving.


White button mushrooms - cahmpignons de Paris.
Yellow musrooms - chantarelles, probably frozen
Wood mushrooms - bolet or cêpes, probably frozen.

8 servings
Preparation time
Cooking time
Total time
35 minutes

deer medallions