Venison Medallions with Sour Cherry Sauce
Venison Medallions with Sour Cherry Sauce Recipe
- Meat type
- Venison
- Cooking time
- 11-30
- Serves
- 2
- Preparation time
- 10
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Recipe by @cooking_with_rocco
The holiday season is all about warm, comforting flavors — especially when you’re spending it with close family and friends. And that’s what this venison recipe is all about! It’s a warm and comforting dish that’s easy to make and perfect for holiday gatherings. ~ @cooking_with_rocco
Venison Medallions with Sour Cherry Sauce
Venison Medallions with Sour Cherry Sauce Recipe
Ingredients
For the venison medallions:
- 2 Tbsp pink peppercorns
- 2 Tbsp black peppercorns
- 1 10oz package Silver Fern Farms Venison Medallions
- Salt, to taste
- 2 Tbsp avocado oil
- 2 to 3 Tbsp butter
For the sour cherry pan sauce:
- 1 shallot, finely minced
- 2 Tbsp cold butter, divided
- 1 Tbsp fresh thyme, chopped
- 1 cup red wine
- 1 Tbsp balsamic vinegar
- ⅓ cup sour cherry jam or spread
Venison Medallions with Sour Cherry Sauce
Venison Medallions with Sour Cherry Sauce Recipe
Method
Using a mortar and pestle or spice grinder, roughly grind up the pink and black peppercorns. Set aside.
Remove the venison medallions from the refrigerator and allow them to come to room temperature. Pat the venison completely dry and liberally season with salt and the ground peppercorns.
Heat a skillet over medium-high heat. Once hot, drizzle with the avocado oil and carefully add the venison medallions, laying them down away from you to avoid oil splatter. Cook for 3 to 4 minutes, flip, and cook for another 2 minutes.
Add 2 to 3 tablespoons butter to the pan and continuously baste the venison medallions while they finish cooking. Once they reach the desired temperature on an instant-read thermometer (I prefer 125° F), remove the venison from the pan and lightly tent it with foil. Let the venison rest while you make the pan sauce.
To make the sour cherry pan sauce: Wipe the pan clean and add 1 tablespoon of the butter. Once it melts, add the shallots and thyme and cook until fragrant and softened, about 2 to 3 minutes. Carefully deglaze the pan with the red wine and balsamic vinegar. Bring the mixture to a simmer and allow it to reduce by half, about 5 minutes. Once reduced, whisk in the sour cherry jam. Remove the sauce from the heat and whisk in the remaining tablespoon of cold butter until the sauce is emulsified.
Slice the venison against the grain and serve with a side of your favorite mashed potatoes and a generous spoonful of the sour cherry pan sauce.
Recipe source: @cooking_with_rocco
Recommended Cut:
Silver Fern Farms Venison Medallions
Extra lean and tender, our medallions truly showcase the delicate flavor of pasture-raised venison.
Each portion promises consistently delicious results.
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Venison Medallions with Sour Cherry SauceThe holiday season is all about warm, comforting flavors — especially when you’re spending it with close family and friends. And that’s what this venison recipe is all about! It’s a warm and comforting dish that’s easy to make and perfect for holiday gatherings. ~ @cooking_with_rocco
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