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.

Print Recipe
5 from 3 votes

Pan-Seared Venison Medallions with Balsamic Berry Sauce

Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: venison recipes
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.

7 Comments

  1. Sara on December 6, 2019 at 7:47 am

    5 stars
    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!

    • Scott Leysath on December 6, 2019 at 9:29 am

      I use the same recipe with waterfowl. Glad you like it!

  2. Paul on August 23, 2020 at 9:11 pm

    5 stars
    This was the best meal I have cooked in the past year – nearly fell off my chair. Simple and delicious. Thank you!

    • Scott Leysath on August 23, 2020 at 11:39 pm

      That’s the recipe I use most often to change people’s minds about wild game. Works well with waterfowl, too.

  3. Cheri Warren on December 28, 2020 at 6:05 pm

    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!

    • Scott Leysath on December 28, 2020 at 8:59 pm

      That works, too!

  4. Sharon on January 1, 2021 at 10:11 pm

    5 stars
    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.

Leave a Comment

Recipe Rating