Best Sauce For Venison

Choosing a venison sauce is not easy as there are so many to choose from

However, after thinking about it for a while there is one sauce that I use more than any other.

Mushroom sauce, but not any mushroom sauce, a porcini sauce in particular.


Sauce For Venison

One of the great things about this sauce is how few ingredients it requires.

With 7 ingredients that are likely in your pantry year-round, you can put together this recipe in less than 20 minutes.

Full ingredient list:

  • Porcini mushrooms
  • Red or green peppercorns
  • cup cream
  • cup brandy
  • butter
  • salt
  • mustard

These ingredients are the ones I use most frequently, but there are some alternative ingredients to make different variations of this sauce, which I will discuss below.

Making Porcini Sauce For Venison

Sauce For Venison

Making the sauce is straightforward and takes only 10-15 minutes.

Rehydrating the mushrooms is optional, sometimes I prefer to add them dry and let them rehydrate in the sauce.

Doing this intensifies the porcini flavor in the sauce.

  • Add the butter and melt over medium heat
  • Add the mushrooms and fry
  • Deglaze with brandy
  • I usually press the peppercorns into the venison, but can also be added loose
  • Add the mustard
  • Slowly add the cream and stir
  • Cook for 5 minutes
Sauce For Venison

This is the simplest version of this sauce.

However, I do vary it from time to time, but the base is always porcinis.

You can pour this over medallions, or butterflied backstrap, you can even serve it with a rack of venison if you like.


There are many ways to vary this sauce.

Instead of using cream you could build a roux and use venison stock

Instead of using brandy, you could use white wine

I often add finely chopped shallots and garlic

Easy Venison Medallions (with creamy sauce)

Venison Sauce (Porcini Musrhoom)

This creamy mushroom sauce goes well with any prime cut of venison. It is a simple yet tasty pan sauce that can be whipped up in a matter of minutes.
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Course: Side Dish
Cuisine: Wild Game
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2
Author: Rusty


  • 1 Venison tenderloin
  • Porcini musrooms
  • 1 tbsp red or green peppercorns
  • 1 cup cream
  • 1/2 cup brandy
  • 2 tbsp butter
  • salt
  • 1 tbsp mustard


  • Slice the tenderloin into medallions, about 1.5 -2 inches thick.
  • Cover the medallions with some film and very gently pound to get a larger cooking surface (see notes)
  • Sprinkle some peppercorns on the medallions and firmly push into the meat. Sprinkle some salt over the medallions.
  • Heat a pan over medium heat and add the butter. Once the butter gets hot add the medallions. Cook for about 1.5 minutes per side depending on the size of your tenderloin.
  • Remove the medallions from the pan and add the porcini mushrooms. Cook for 3 minutes.
  • Pour over the brandy and cook until reduced by half. (about 2 minutes)
  • Add the mustard and stir
  • Add the cream and stir
  • Return the medallions to the pan and cook for 4-5 minutes until the sauce thickens (see notes)


  1. If you are in a hurry or want the sauce to be extra thick you can use half a tablespoon of cornstarch to thicken the sauce. Add half a tablespoon of cornstarch to 1 tablespoon of water to make a slurry. Stir this into your sauce and cook for 2-4 minutes.

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