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.

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5 from 1 vote

Pan-Seared Venison Medallions with Balsamic Berry Sauce

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.

2 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!

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