Sear in a hot pan then remove. Turn the heat down a little and add chopped garlic and shallots. Cook a couple of minutes then add some wild or exotic mushrooms. Cook a few minutes more then add Madeira and reduce. Add some venison or beef stock and reduce further. Finish with some butter and add back the venison to warm. Should still be rare when finished. Serve over egg noodles or if you prefer, rice.
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