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Recipe

Venison Medallions With Balsamic Reduction And Celery Pear Puree

Ingredients

  • 4 venison medallions, about 8 ounces each
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 tablespoons minced shallots
  • 1/4 cup balsamic vinegar
  • Celery Root-Pear Puree

Directions

  • Season the venison on both sides with salt and pepper.
  • In a large skillet, heat the oil over medium-high heat. Add the venison and cook until brown, about 3 minutes per side. Remove from the heat and cover to keep warm.
  • Add the butter and shallots to the pan and cook, stirring, for 2 minutes. Add the vinegar and stir to deglaze the pan, about 1 minute. Add any juices that have run off from the venison and stir to incorporate. Remove from the heat and adjust seasoning, to taste.
  • Divide the Celery Root-Pear Puree among 4 serving plates and top each with a venison medallion. Pour the balsamic reduction over the venison and serve.