Ingredients
2 lbs South Texas Antelope Boneless Loin cut into 4 oz medallions or pre-cut South Texas Antelope Filets
Salt to taste
The Mansion on Turtle Creek Pepper Mixture to taste
3 tlbsp safflower oil
Blackberry-Sage Sauce
Compote of Leek and Wild Mushrooms

Season venison with salt and Pepper Mixture to taste. Heat oil in a large sauté pan over high heat. Bring oil to smoking point.

Place medallions carefully in pan and sauté for 3 minutes, being careful not to crowd pan. Turn and cook for another 2 minutes for medium-rare. Repeat as needed to brown all fillets.

Spoon Blackberry-Sage Sauce over the bottom of each of four warm dinner plates. Place 2 venison medallions in center of each plate and nestle a small mound of Compote of Leek and Wild Mushrooms above the medallions. Serve immediately.

Blackberry-Sage Sauce
2 Cups Zinfandel 
1 ½ pints blackberries, rinsed and well drained 
2 cups brown veal demi-glace 
2 tblsp unsalted butter
Salt to taste
Juice of ½ lemon or to taste
2 sprigs fresh sage

Place Zinfandel in a medium saucepan and bring to a boil. Cook, stirring occasionally, for about 10 minutes or until berries are soft.

Add demi-glace and bring liquid to a boil. Lower heat and cook, stirring occasionally, for 10 minutes of to coat the back of a spoon.

Strain sauce and whisk in butter. Season with salt and lemon juice to taste.

Place sage in sauce and steep for 10 to 20 minutes or until ready to use. Keep warm. Remove sage sprigs before serving.

The Mansion on Turtle Creek

Compote of Leek and Wild Mushrooms
1 large leek, white part only 
1 cup julienne of assorted wild mushrooms (such as morels, pleurotes, shiitake, or cepes)
½ cup heavy cream
Juice of ½ lemon to taste

Cut leek into 2-inch sections. Cut sections into fine julienne strips.

Combine julienne of leeks, wild mushrooms, and cream in a medium saucepan. Bring liquid to a boil, lower heat, and cook for about 5 minutes or until cream has thickened.

Remove from heat and season to taste with salt and lemon juice. Keep warm.

The Mansion on Turtle Creek