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Venison Medallions with Red Wine Reduction

Yields4 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

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.

Venison Medallions with Red Wine Reduction

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
1

  1. Pat the medallions dry and season generously with salt and pepper.

  2. Heat olive oil in a cast iron skillet over medium-high heat.

  3. Add medallions and sear for 2–3 minutes per side for medium-rare (adjust based on thickness).

  4. Add butter and herbs in the final minute, basting the meat with melted butter.

  5. Remove venison to a plate and tent with foil to rest.

Make the Red Wine Reduction
2

  1. In the same skillet, melt butter and sauté shallots and garlic until softened (about 2 minutes).

  2. Pour in the wine and stir to deglaze, scraping up any browned bits.

  3. Add the stock and bring to a simmer.

  4. Let it reduce by about half (5–7 minutes), then whisk in Dijon mustard and red currant jelly.

  5. Simmer for 1–2 more minutes until glossy and thickened.

  6. Season to taste.

Plate and Serve
3

  1. Spoon sauce over the rested venison medallions.

  2. Garnish with fresh thyme or parsley if desired.

  3. Serve immediately with your favorite sides.

Suggested Pairings
4

  • Sides: Truffle mashed potatoes, roasted carrots, sautéed mushrooms

  • Wine: A bold red like Syrah, Zinfandel, or a Bordeaux blend

Nutrition Facts

4 servings

Serving size