Venison Steaks in Red Wine Roux

Inspired by Barbara Janda- Whitelaw, Wisconsin
2 to 3 pounds of venison (or beef) medallions
2 cans sliced mushrooms
2 medium onions, chopped
5 pounds of red potatoes
1 package of red gravy mix
 ( add red wine instead of water)
1 cup heavy cream
½  stick plus 1 tablespoon butter
¼  teaspoon paprika

In a large frying pan, cook the venison medallions with
the onions in 1 tablespoon butter until the medallions are done.
Remove the venison and keep it warm in the oven. 
Add mushrooms and gravy mix (using red wine instead of water)
to the pan. Simmer for about  ½ hour. Make the red potatoes,
and mash with cream, butter and paprika. 
To serve, add the medallions to the sauce and pour over mashed potatoes. 
Serves 6 - 8