Venison Diane contributed by Randy Rowley



12 3-ounce venison loin steaks (medallions)

6 slices raw bacon

Fresh garlic clove, crushed

Salt and pepper

2 cups red wine

1 Spanish onion

2 pounds fresh mushrooms

1 bay leaf


Season medallions to taste with salt and pepper and a touch of garlic juice.  Wrap each medallion with a half-strip of bacon and skewer with a toothpick.  Sauté in butter in a frying pan for three minutes on each side.  Remove medallions and set aside (cover or place in warmer to retain heat).  Strain and discard old butter but allow meat residue to remain.  Melt a spoonful of fresh butter in same pan.  Add one-half chopped onion, wine, and bay leaf.  Stir and reduce for 10 minutes on medium heat.  In a separate pan, chop mushrooms and sauté in butter.  Add balance of chopped onion.  Salt and pepper to taste.  Continue sautéing until mushrooms are done.  Pour red wine sauce first on plate.  Add medallions and top with mushroom sauté.  Serve with potatoes, wild rice, or vegetables.  Serves six.

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