Foodie Friday: Seared Venison with Balsamic Sauce

With the holiday season upon us, your local grocery store may have a nice selection of berries in the produce section that can be used for great venison dishes.

Get more recipes from Scott Leysath in his fantastic Better Venison Cookbook. Click this photo to order!

Get more recipes from Scott Leysath in his fantastic Better Venison Cookbook. Click this photo to order!

Cranberries likely will be in stock and could give a nice combo of sweet tartness to the delicious venison. Some stores will have blueberries, too, although I’ve found that the ones at our local grocer seem to be smaller this time of year. Obviously it’s not prime time for blueberries but you may still enjoy them if they’re available.

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. 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.

Leysath says although the recipe calls for “pan-seared” medallions, they also can 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 four 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!


Click the photo to order now!

Get more of Scott Leysath’s fantastic recipes and insights on venison preparation in The Sporting Chef’s Better Venison Cookbook available in and on sale now. You’ll find 176 pages of great preparation and cooking tips, super photos and wonderful recipes you and your family or friends will enjoy. Click Here Now to Order!


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3 thoughts on “Foodie Friday: Seared Venison with Balsamic Sauce

  1. Savage30.06

    I’m a new hunter, I’m also a professional chef. I shot my first buck this season. The very first thing I thought was this flavor combination after tasting how natural and non-molested my meat was. I’m spoiled, I don’t want store bought meat ever again. I did mine with the loin of course. Salted and peppered and grilled medium rare. Reduced balsamic glaze, bacon lardon, blue cheese crumbles. It was so delicious I’m surprised it stayed around long enough to get a picture.

    Kevin Cole

  2. Myakka Chuck

    Sounds great! Could D&DH include a “Print Version” button on their sites? I’ve been printing out recipes from this page but the result is always too hard too read because of all the extra web stuff that gets printed on the paper.


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