Venison Morel Glaze

Grandma did it by feel and couldn't tell me the recipe. I'll try to do the same here - from memory, an improv recipe I love... adjust the ingredients to suit your taste.

1# venison loin
2 tbsp olive oil
2 cloves garlic, crushed
2 scallions, finely chopped
1 small bay leaf
1 sprig fresh rosemary
1 tsp kosher or sea salt
2 tbsp red raspberry preserves
1 tsp balsamic vinegar - the richer the better
1/4 tsp ground black pepper
1/4# fresh morels, sliced lengthwise
1 bunch white asparagus spears

Cube 1" thick slices of venison loin into flat medallions. Heat olive oil in sautee pan until almost smoking. Add bay leaf, garlic, rosemary and 1/2 of the salt. Sautee until garlic just starts to turn dark. Add venison medallions and sautee for 2 minutes each side - they should be browned outside and lightly rare on the inside. Salt and pepper the medallions, remove and set aside on a serving plate and cover with foil to keep warm.

Cut the asparagus spears in 1" diagonals and steam until lightly done. Remove to serving bowl and add a dollop of butter and a pinch of salt.

Place the scallions, balsamic vinegar and raspberry preserves in the sautee, and heat until the mixture slightly simmers. Add the morels and cook them for several minutes - don't fry them, just cook them.

Serve the venison medallions with the morels and raspberry glaze drizzled on top, alongside a generous helping of asparagus. A nice crusty sourdough bread and a fruity Missouri red wine compliment the meal. When the wife and kids say, "ewww, mushrooms and deer meat!" give them $10 and send them off to McDonalds. Enjoy this feast alone!