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Venison Medallions

Russ Myers


This recipe never fails to be a delight, when prepared properly, it looks good and tastes great.


★★★★★ 2 votes

4 servings
20 Min
10 Min
Stove Top


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2 lbs Well-trimmed venison medallions, about 4 inches wide by 1/2 inch thick
Salt and Pepper
2 Tbs Olive oil
1/2 tsp Fresh rosemary leaves (minced)
2 Cloves garlic (minced)
1/4 C Dry red wine
1/4 C Balsamic vinegar
1 Tbs Plum preserves
3 Tbs Chilled butter (cut into pieces)
3/4 C Fresh berries, any kind (blueberries or blackberries are my favorite)
1/4 C Blue cheese crumbles

How to Make Venison Medallions


  • 1Although the recipe calls for “pan-seared” venison medallions, the medallions 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. 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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About Venison Medallions

Main Ingredient: Wild Game
Regional Style: American
Other Tag: Heirloom

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