Name: Venison Medallions with Red Wine Reduction
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g venison loin or tenderloin, cut into 1.5-inch medallions; Salt and freshly cracked black pepper; 1 tbsp olive oil; 1 tbsp unsalted butter; 1 sprig fresh rosemary or thyme (optional); 1 tbsp butter; 1 shallot, finely chopped; 1 clove garlic, minced; ½ cup dry red wine (Cabernet Sauvignon or Syrah works beautifully); ½ cup beef or game stock; 1 tsp Dijon mustard (optional, for richness); 1 tsp red currant jelly or honey (for a touch of sweetness); Salt and pepper, to taste

DifficultyBeginner

CategoryGame, Main Courses, Meat

Venison is lean, flavorful, and deeply earthy — the perfect partner for a luxurious red wine reduction. These pan-seared medallions are cooked to a tender medium-rare and bathed in a velvety sauce made from red wine, shallots, and beef stock. Serve with mashed root vegetables or roasted wild mushrooms for a restaurant-worthy finish.

Yields4 Servings

Prep Time20 minsCook Time25 minsTotal Time45 mins

For the Venison

500 g venison loin or tenderloin, cut into 1.5-inch medallions

Salt and freshly cracked black pepper

1 tbsp olive oil

1 tbsp unsalted butter

1 sprig fresh rosemary or thyme (optional)

For the Red Wine Reduction

1 tbsp butter

1 shallot, finely chopped

1 clove garlic, minced

½ cup dry red wine (Cabernet Sauvignon or Syrah works beautifully)

½ cup beef or game stock

1 tsp Dijon mustard (optional, for richness)

1 tsp red currant jelly or honey (for a touch of sweetness)

Salt and pepper, to taste

Sear the Venison

Pat the medallions dry and season generously with salt and pepper.
Heat olive oil in a cast iron skillet over medium-high heat.
Add medallions and sear for 2–3 minutes per side for medium-rare (adjust based on thickness).
Add butter and herbs in the final minute, basting the meat with melted butter.
Remove venison to a plate and tent with foil to rest.

Make the Red Wine Reduction

In the same skillet, melt butter and sauté shallots and garlic until softened (about 2 minutes).
Pour in the wine and stir to deglaze, scraping up any browned bits.
Add the stock and bring to a simmer.
Let it reduce by about half (5–7 minutes), then whisk in Dijon mustard and red currant jelly.
Simmer for 1–2 more minutes until glossy and thickened.
Season to taste.

Plate and Serve

Spoon sauce over the rested venison medallions.
Garnish with fresh thyme or parsley if desired.
Serve immediately with your favorite sides.

Suggested Pairings

Sides: Truffle mashed potatoes, roasted carrots, sautéed mushrooms
Wine: A bold red like Syrah, Zinfandel, or a Bordeaux blend

Ingredients