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Community => Butchering, Cooking, Recipes => Topic started by: Shadow Cat on September 27, 2007, 11:10:31 AM

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Title: Pan-Seared Venison Medallions with Balsamic Berry Sauce
Post by: Shadow Cat on September 27, 2007, 11:10:31 AM

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.