Venison Medallions with Red Wine Reduction

Venison Medallions with Red Wine Reduction

Indulge

in the exquisite flavors of Venison Medallions with Red Wine Reduction. This elegant dish combines the richness of venison with the complex notes of red wine and the fragrance of fresh herbs. It's a masterpiece of culinary art that's perfect for a special occasion or a romantic dinner at home. The tender medallions, seared to perfection, are drizzled with a luscious red wine reduction, making every bite a delight. This recipe is a true showcase of the harmonious blend of venison, fresh herbs, butter, and red wine. Your taste buds are in for a treat.

Venison Medallions with red wine reduction. Elite Carnivore

What's more, this recipe is highly versatile.

You can choose to serve it with your favorite side dishes, whether it's creamy mashed potatoes, roasted vegetables, or a hearty risotto. The combination of ingredients creates a symphony of flavors that will leave your guests impressed and craving for more. Whether you're an experienced chef or just starting your culinary journey, this dish is sure to become a favorite in your repertoire. So, why wait? Elevate your dining experience with this exquisite Venison Medallions recipe.

Venison Medallions with Red Wine Reduction

Ingredients:

  • 4 venison medallions
  • 1 cup red wine
  • 1/2 cup beef or vegetable broth
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Salt and pepper to taste

Directions:

  1. Season the venison medallions generously with salt and pepper. Allow them to come to room temperature while you prepare the other ingredients.

  2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the venison medallions and sear for about 2-3 minutes on each side, or until they reach your desired level of doneness. Remove the venison from the skillet and set it aside.

  3. In the same skillet, add the minced garlic and shallot. Sauté for about 2 minutes until they become fragrant and slightly translucent.

  4. Pour in the red wine and beef or vegetable broth, stirring to combine. Add the sprigs of rosemary and thyme. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow it to cook for about 10-15 minutes or until the liquid is reduced by half, and the sauce thickens.

  5. Stir in the butter until it melts and blends into the sauce. Season with additional salt and pepper to taste.

  6. Return the seared venison medallions to the skillet and simmer for an additional 2-3 minutes to heat them through and coat them with the sauce.

  7. Remove the sprigs of rosemary and thyme.

  8. Serve the venison medallions with the red wine reduction sauce drizzled over the top.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: Approximately 400 kcal | Servings: 4 servings

Enjoy this delectable Venison Medallions with Red Wine Reduction recipe with a side of your choice. It's a perfect way to savor the flavors of venison and the richness of red wine in a gourmet setting.

Back to blog