Venison medallions with shallot-soy sauce from Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication (page 322) by Jean-Georges Vongerichten and Mark Bittman

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Notes about this recipe

  • anya_sf on March 04, 2026

    I used lower sodium soy sauce and am glad I did as the sauce was still pretty salty. I assume that is why the venison itself does not get seasoned. With everything (meat, sauce, mushrooms) eaten together, the flavors balanced nicely. I served it with mashed potatoes - some kind of starch is good to soak up extra sauce. Still, there was more sauce than needed, plus the sauce was quite thin. Would make again, perhaps seasoning the venison and plating less of the sauce, perhaps thickening it. I wouldn't hesitate to use different mushrooms.

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