Pan Seared Venison Medallions with Balsamic Berry Sauce

I prefer to use back-straps for this recipe, but you can also use medallions from the hindquarters.  This dish goes well with redskin mashed potatoes and makes a great Valentines Day dinner.  Elegant but easy! Enjoy…

Submitted by Lloyd L.


– 2 pounds well-trimmed venison medallions 3/4 inch thick

– Salt and pepper

– 2 tablespoons olive oil

– 1/2 teaspoon rosemary

– 2 cloves garlic, minced

– 1/4 cup dry red wine

– 1/4 cup balsamic vinegar

– 1 tablespoon plum preserves

– 3 tablespoons chilled butter


Season meat 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. (you can grill medallions if you like)

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 if you like.   

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