Venison medallions with shallot-soy sauce

Name: Venison medallions with shallot-soy sauce
Yield: Makes 4 servings
Ingredients: 2 tablespoons neutral oil, such as canola or grapeseed; 2 tablespoons neutral oil, such as canola or grapeseed; 2 tablespoons neutral oil, such as canola or grapeseed; 8 venison medallions (about 1½ pounds); 8 ounces shiitake mushrooms, trimmed, stemmed, and diced; 4 ounces enoki mushrooms, bottoms trimmed, diced; 1 tablespoon minced ginger; 2 tablespoons chopped chives; 3 cloves garlic, peeled and sliced; 2 shallots, peeled and sliced; 1 tablespoon honey; ½ cup rice vinegar; ¼ cup fresh lime juice, or more to taste; Freshly ground black pepper; 6 tablespoons butter; 1½ teaspoons peppercorns; 1 cup light soy sauce

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This soy-based sauce is great with any red meat, whether roasted, sautéed, or grilled. For the mushrooms, use an assortment if you can, or simply rely on shiitakes (caps only) or the more common white mushrooms.

Ingredients

1 cup light soy sauce
½ cup rice vinegar
1 tablespoon

Main course

Method

Combine the first 6 ingredients in a small saucepan and turn the heat to medium-high. Reduce by about one-third; cover and let sit overnight, refrigerated.
Strain the sauce, then combine it in a small saucepan with 4 tablespoons of the butter, at least 1 teaspoon ground black pepper, and the lime juice. Bring to a boil, taste, and adjust the seasoning; the sauc