If you still have some venison roasts or backstraps in the freezer, this Seared Venison with Balsamic Sauce would be a great dish since fresh berries are now in season and are plentiful.
Blueberries are fantastic but, if you like them, blackberries also have a nice kick with the venison. The bleu cheese crumbles also are great. Don’t worry about this sounding “too fancy” or tough. It’s delicious and pretty doggone easy to make.
This is one of longtime wild game chef Scott Leysath’s recipes and it never fails to delight. When prepared properly, it looks good and tastes great.
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. This easy recipe makes four servings.
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. Enjoy!
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