Contributed by Christopher Parker
½ pound or so of fresh blewit mushrooms, sliced
1 cup of persimmon pulp (American persimmons, of course)
4 tablespoons butter
1½ pounds venison backstrap
Slice the venison 1/2-inch thick and cut diagonally into bite-sized pieces. Melt 2 tablespoons of butter in a small frying pan and sauté the venison over low heat for just a minute or so, then set aside. Melt two more tablespoons of butter in the pan and sauté the mushrooms over low heat for three to five minutes. Add the venison and persimmon pulp to the mushrooms and stir until thoroughly warmed and serve. (Note: Sometimes I will add a few chopped, toasted black walnuts to this recipe.)
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