This chardonnay mushroom sauce is an extremely easy recipe to cook for any night of the week and pairs well with antelope, venison or elk meat. I use fat free half & half for the mushroom sauce which thins out the sauce, but you can easily use a heavy whipping cream which will make the sauce more decadent and rich.
Substitute venison or elk meat
- 1 pound antelope, thinly sliced
- 12 ounces mushrooms, sliced with stems
- 1 shallot, finely diced
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup dry chardonnay
- 1 cup fat-free half & half
- 1 tablespoon sage
- 1 teaspoon white pepper
- Cooked quinoa or rice
- salt, to taste
Season sliced antelope meat with a pinch of salt and white pepper. Heat a large skillet over medium heat and add oil to coat the bottom of skillet. When oil is warm add antelope meat and quickly cook until lightly browned and slightly under-cooked. Remove and set aside. Add butter, mushrooms, shallot, sage and garlic to the skillet. Saute mushrooms until lightly browned on the edges. Carefully add chardonnay wine to the mushrooms and continue cooking for about 5 minutes. Reduce heat to low and add half & half stirring frequently until sauce begins to slightly thicken. Add antelope meat to mushroom sauce and season with white pepper continue to cook on low for 5 minutes.
Serve antelope with creamy chardonnay mushroom sauce over cooked quinoa or rice.