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.
Pan-Seared Venison Medallions with Balsamic Berry Sauce
- 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
- 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.