from the Fare Game chapter
Serves 4
Contributor: SCOTT LEYSATH
Ducks Unlimited Culinary Council Chef
After hearing some hunter friends discussing how they prepare and cook venison the other day (he bagged his biggest buck yet!) thought it would a good time to share this one. Enjoy!
Ingredients:
2 pounds well-trimmed venison medallions, about 4 inches wide by 1/2 inch thick (see note)
Salt and pepper to taste
2 TBL olive oil
1/2 teaspoon fresh rosemary leaves, minced
2 garlic cloves, minced
1/4 cup dry red wine
1/2 cup balsamic vinegar
1 TBL plum preserves
3 TBL cold butter, cut into pieces
3/4 cup fresh berries, any kind
1/4 cup blue cheese crumbles
Instructions:
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 or 2 minutes, per side, but not past rare. Add rosemary, garlic, wine, balsamic vinegar and plum preserves. Remove meat after 1 minute and keep warm. Continue cooking the liquids to reduce down to a few tablespoons. Whisk in cold 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.
NOTE: Although 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.
Did You Know...
Fishing was the most popular recreational activity after hunting among Ducks Unlimited® readers. (The Hunter's Table Cookbook)
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