Pimenton-Grilled Venison with Oyster Mushrooms

• 1 pound venison tenderloin, cut into 1-inch cubes
• 1/4 cup pure olive oil
• 1/4 cup finely chopped flat-leaf parsley
• 1 tablespoon plus 1/2 teaspoon smoked pimenton (see Note)
• 1 tablespoon minced garlic
• Salt
• 1/4 cup extra-virgin olive oil
• 3/4 cup finely chopped onion
• 3/4 pound oyster mushrooms, thickly sliced
• 1/2 cup dry white wine

1. Put the venison in a large resealable plastic bag.
2. Add the pure olive oil, 2 tablespoons of the parsley, 1 tablespoon of the pimenton, the garlic and 1/2 teaspoon of salt.
3. Seal the bag and turn to evenly coat the meat.
4. Let marinate for 20 minutes.
5. Heat the extra-virgin olive oil in a large skillet.
6. Add the onion, cover and cook over moderate heat until translucent, 2 minutes.
7. Add the mushrooms, cover and cook, stirring often, until tender, about 5 minutes.
8. Stir in the remaining 1/2 teaspoon of pimenton.
9. Season with salt.
10. Add the wine; bring to a simmer.
11. Cover partially and cook over low heat until the mushrooms are tender and almost dry, about 6 minutes.
12. Stir in the remaining 2 tablespoons of parsley and keep warm.
13. Preheat the broiler or heat a grill pan.
14. Thread the venison onto 4 skewers and broil or grill the meat, turning to brown all sides, 3 to 4 minutes for medium rare.
15. Serve with the mushrooms.

tenderloin, olive oil, flatleaf parsley, garlic, salt, extravirgin olive oil, onion, mushrooms, white wine

Taken from www.foodandwine.com/recipes/pimenton-grilled-venison-with-oyster-mushrooms (may not work)