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| Pan-Seared Venison Medallions with Balsamic Berry Sauce |
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| Shadow Cat:
Although the recipe calls for “pan-seared” venison medallions, the medllions can also be grilled or broiled as long as you don’t overcook them. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. Slice across the grain of each piece, about 1/2 inch wide, to make the medallions. 4 servings 2 pounds well-trimmed venison medallions, about 4 inches wide by 1/2 inch thick (see above) 2 tablespoons Ducks Unlimited Poultry and Game Seasoning and Rub 2 tablespoons olive oil 1/2 teaspoon fresh rosemary leaves, minced 2 cloves garlic, minced 1/4 cup dry red wine 1/4 cup balsamic vinegar 1 tablespoon plum preserves 3 tablespoons chilled butter, cut into pieces 3/4 cup fresh berries, any kind 1/4 cup blue cheese crumbles Season meat evenly with DU Poultry and Game Seasoning and Rub. Heat olive oil in a large skillet over medium-high heat. Add meat and brown on each side, about 1 – 2 minutes each side, but not past rare. Add rosemary, garlic, wine, balsamic vinegar and plum preserves. Remove meat after 1 minute and keep warm. Reduce liquid to a few tablespoons. Whisk in chilled butter until melted. Immediately remove pan from heat and stir in berries. Arrange medallions on plates, spoon sauce over and top with blue cheese crumbles. |
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