1 Venison strip loin or roast (2-1/2 to 3-1/2 pounds) 3 tablespoons prepared mustard 3 garlic cloves, minced 2 teaspoons ground black pepper
3 to 4 ounces dried porcini mushrooms 2 quarts water 3/4 cup Madeira wine 3/4 cup unsalted butter 1 pound assorted fresh wild and cultivated mushrooms, stemmed and thinly sliced 1/4 cup tomato paste salt and pepper to taste
Make the sauce: In a large saucepan over high heat, combine the dried mushrooms and water; cook over heat for 25 to 30 minutes. Strain through cheesecloth and squeeze the liquid to the pan. Add the madeira and bring to a boil. Boil until reduced to 1-1/2 to 2 cups. Mean while, melt 5 tablespoons of the butter in a small saute pan over medium heat and saute the fresh mushrooms until they are tender but not mushy, about 5 minutes. Set aside. Over medium heat, add the tomato paste to the reduced mushroom liquid and stir until smooth. Add the remaining butter in pieces and cook over low heat until all the butter melts. Add the sauteed mushrooms and mix well. Season with salt and pepper.
Preheat the oven to 450°F.<br> Pat the meat dry with paper towels. Combine the mustard, garlic, and black pepper in a small bowl; mix well. Rub the mixture on the meat and place it on a flat rack in a greased roasting pan. Roast for about 12 to 14 minutes for medium rare. Remove from the oven and allow to stand for 5 minutes before slicing. Slice into 1/2 inch rounds