Venison Medallions with Blackberry Balsamic Sauce and Goat Cheese & Arugula Salad

Ingredients

• 1 pack Silver Fern Farms Venison Medallions
• Salt and fresh thyme, ground down
• High heat cooking oil

Sauce

• 1/2 cup Balsamic Vinegar of Modena
• 1/4 cup apple cider vinegar
• 3/4 cup cane sugar
• 6-8 oz fresh blackberries
• Zest and juice of 1 Meyer lemon
• 4-6 sprigs fresh thyme (bundled and tied with butcher’s twine for easy removal)
• 2-3 cloves (Optional)

Salad

• 2-3 handfuls arugula
• 1/2 cup chopped walnuts
• 1/3 cup dried cherries
• 12 cherry tomatoes, halved
• 1/2 cup crumbled goat cheese, plus more for topping
• 1/4 cup balsamic vinegar
• 6 tablespoons olive oil
• 1 teaspoon honey
• pinch of salt
• 1 teaspoon fresh cracked pepper

Method

Heat a cast iron skillet over medium heat.

Remove Silver Fern Farms Venison Medallions from the fridge and packaging. Season with ground salt and thyme. Set aside to rest at room temperature for 10-15 minutes.

To the heated skillet, add the 1/2 cup balsamic vinegar, apple cider vinegar, and cane sugar and bring to a simmer or low boil. Add the fresh blackberries, lemon zest, and lemon juice and bring back to a simmer. Add the fresh thyme bundle and simmer for 3-5 minutes. 

Once the blackberries soften, smash them down with a wooden spoon and continue to simmer for another 5-10 minutes or until thickened. Remove the thyme bundle and transfer the sauce to a bowl to cool slightly.

Heat another cast iron skillet over medium high heat. Once heated, add cooking oil to the skillet. When the oil is hot, add the venison medallions and sear for 90 seconds on each side. Remove venison medallions when the internal temperature hits about 120 F internal. Set aside to rest.

In a large bowl, combine the arugula, walnuts, dried cherries, cherry tomatoes, and goat cheese. Whisk together the balsamic vinegar, olive oil, honey, salt, and pepper in a small bowl. Pour a small amount of dressing over the salad and toss to coat. Taste and add more dressing as desired. 

Slice the venison medallions. Dividing evenly between serving plates, add a generous amount of sauce and top with the sliced venison. Serve with the arugula salad, topped with more goat cheese, if desired.