2 cups button mushrooms, sliced
4 venison steaks
2 tablespoons clarified butter or ghee or lard, divided
¼ cup onion, chopped fine
2 tablespoons dry sherry
1 tablespoon Fustini’s 18-year old balsamic vinegar
1/3 cup heavy cream
sea salt and fresh pepper to taste
- Heat 1 tablespoon clarified butter in a large heavy skillet over medium-high heat. Season the venison steaks with salt and pepper and brown, about 1-2 minutes per side. Remove from pan and keep warm.
- Add remaining tablespoon butter to pan along with the onions. Fry onions until they begin to brown. Add the mushrooms and cook until they begin to brown, about 3 – 4 minutes.
- Deglaze pan with the sherry, scraping up any browned bits. Stir in the balsamic vinegar and cream and cook until thick. Return the steaks and any liquid back to the pan and heat through about 1 more minute. Serve with potatoes.