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Pan-Seared Venison Medallions with a Berry Balsamic Sauce

Pan-Seared Venison Medallions with a Berry Balsamic Sauce




Here's a recipe for Pan-Seared Venison Medallions with Balsamic Berry Sauce that combines the rich flavor of venison with a tangy, sweet berry sauce.

Pan-Seared Venison Medallions with Balsamic Berry Sauce

Ingredients:

  • 4 venison medallions (about 4 oz each)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 cup mixed berries (blueberries, blackberries, raspberries, etc.)
  • 1/4 cup balsamic vinegar (berry-flavored balsamic vinegar works great!)
  • 1 tablespoon honey or maple syrup (optional for extra sweetness)
  • 1/4 cup chicken broth or red wine (for deglazing)
  • 1 tablespoon fresh thyme (or rosemary for a different flavor)
  • 1 tablespoon butter (for finishing the sauce)

Instructions:

  1. Season the Venison Medallions: Season both sides of the venison medallions with salt and pepper.

  2. Sear the Medallions: Heat olive oil in a large skillet over medium-high heat. Once hot, add the venison medallions and sear them for about 3-4 minutes per side for medium-rare (adjust the time based on thickness and desired doneness). Once cooked to your liking, remove the medallions from the skillet and let them rest while you make the sauce.

  3. Make the Balsamic Berry Sauce: In the same skillet, add the mixed berries, balsamic vinegar, honey (if using), and chicken broth (or red wine). Stir to combine, scraping any browned bits from the bottom of the skillet. Let the mixture simmer for 5-7 minutes, or until the berries break down and the sauce thickens slightly.

  4. Finish the Sauce: Add the butter to the sauce and stir until it melts, creating a silky texture. Add the fresh thyme (or rosemary) and taste for seasoning. Adjust with salt or more honey if needed.

  5. Serve: Plate the venison medallions and spoon the balsamic berry sauce over the top. Garnish with a few extra fresh thyme leaves or rosemary sprigs if desired.

This dish combines the tender venison with the bold sweetness of the berry balsamic sauce, creating a perfectly balanced, flavorful meal. 

Sides:

Starches:

  • Garlic Mashed Potatoes: The creamy, buttery potatoes balance the richness of the sauce.
  • Wild Rice Pilaf: Adds a nutty flavor that complements game meat beautifully.
  • Parmesan Polenta: A soft, velvety base to soak up the berry sauce.

Vegetables:

  • Roasted Root Vegetables: Carrots, green beans parsnips, and beets with a drizzle of olive oil and thyme.
  • Grilled Asparagus: Lightly charred with a hint of lemon zest.
  • Brussels Sprouts with Pancetta: The smoky pancetta adds complexity to the dish.

Salad:

  • Mixed Greens with Goat Cheese and Candied Pecans: Add a simple vinaigrette for a bright, tangy contrast.
  • Arugula Salad with Pears and Walnuts: Toss with a light balsamic vinaigrette.

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Products from this recipe

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Blueberry Dark Balsamic Vinegar bottle in a rustic setting with fresh blueberries in wooden crate.
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Blackberry Dark Balsamic
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