VENISON

1 1/2 pounds venison medallions, cut 3/4 to 1 inch thick, or the tenderloins from a large deer
Salt and fresh ground black pepper
2 tablespoons grapeseed oil or canola oil

MOREL SAUCE

4 tablespoons unsalted butter
1 tablespoon flour
1 tablespoon minced shallot
1/4 cup dried morels, soaked in water for several hours – or about 1 1/2 cups chopped fresh morels
1 cup venison or beef stock or 1/4 cup veal demi-glace
1/2 cup Port wine (something you would drink)
Salt to taste