Pan-Seared Venison Medallions with Balsamic Berry Sauce
Although the recipe calls for “pan-seared” venison medallions, the medallions 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.
Pan-Seared Venison Medallions with Balsamic Berry Sauce
Servings: 2 people
Ingredients
- 2 pounds well-trimmed venison medallions about 4 inches wide by 1/2 inch thick (see above)
- salt and pepper
- 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
Instructions
- Season meat evenly with salt and pepper. 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.
This was amazing! When my husband gets a deer this is my go to recipe for the back strap and tenderloin. I leave out the berries and preserves because I do a low carb diet but I bet they really go well with this. I also leave the meat whole, pan sear it until the middle is rare according to the meat thermometer, then slice it and toss it in the sauce when the sauce done. My dad has always hated venison until he had it like this. Thanks for the wonderful recipe!
I use the same recipe with waterfowl. Glad you like it!
This was the best meal I have cooked in the past year – nearly fell off my chair. Simple and delicious. Thank you!
That’s the recipe I use most often to change people’s minds about wild game. Works well with waterfowl, too.
Truly LOVED this recipe! Cook times are perfect! I used port instead of red wine along with blueberries and fig preserves. Will become a staple and now ordering more ! Thanks!
That works, too!
I had never made venison before or this sauce, and all I can say is – wow, wow, wow! It was incredible, and we savored every bite. Can’t wait to make it again.
An extraordinarily good venison recipe. I tried it using Venison backstrap medallions. For the berries, I used cranberries that delivered a quirky tang to it that didn’t help. I do not recommend using cranberries, but I absolutely will try the recipe again.
I’ve done it with cranberries, but you need to add a sweetener to the berries to balance the tartness. I’ve made this recipe with different berries for decades. Great with any antlered game and waterfowl. Glad you liked it@
February 26,2022
Tried this recipe … Both my husband and I loved it! Truly a gourmet quality!!! *****
I didn’t have any plum preserves, but I had some Japanese Plum wine which I mixed with the balsamic vinegar portion and used seedless blackberry preserves. I also used some dried and rehydrated mixed berries (blueberries, cherries, and cranberries sweetened with apple juice). Otherwise, everything was prepared as in the recipe. Delicious! A meal for a special occasion.
Are used blackberry, preserves and blackberries and raspberries as the fresh berries. Turned out absolutely amazing!
Great recipe! I used what I had on hand which was grape preserves and frozen costco blueberries. It was delicious!
Would love to see the recipe for the pic shown. This recipe is not for that pic. No blue cheese crumbles. No berries. Looks like a pan seared loin sliced with a demi-glace.
It’s a placeholder. We’re updating the site, but slowly. The sauce is actually a balsamic-berry sauce. Close, but no blue cheese or berries.