Katie’s uncle Greg was kind enough to pass along some Colchester venison harvested from her grandparents woods:
Servings: 2
Prep Time: 5 minutes
Cooking Time: 15-20 minutes
Ingredients:
– venison tenderloin, enough for 2
– Kosher/sea salt, to taste
– freshly cracked black pepper, to taste
– 2 tbs. butter
– 1/2 cup onion, diced
– 1 cup button mushrooms, finely diced
– 1/2 cup of whiskey
– 1/2 cup of beef broth
– dash of salt
– 1/4-1/2 cup of sour cream, or to taste
– 1/2 tsp. of prepared horseradish, or to taste
– 1 tbs. of chives, chopped
– milk, a few tablespoons
hooklineandskillet 