For the best experience, please enable JavaScript.
Pan-Seared Venison Medallions with Blackberry-Port Reduction
Prep: 15 minutes
Cook: 20 minutes
Servings: 4
A Taste of the Wild and Wonderful
Elevate your evening with a dish that perfectly balances the rich, earthy flavor of venison with the deep, fruity notes of blackberries and port. This recipe is surprisingly simple, creating a restaurant-quality meal in your own kitchen that celebrates the best of forest and vine.
Materials
- 4 (6-ounce) venison medallions or steaks, 1-inch thick
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 1 shallot, finely chopped
- 1 cup port wine
- 1/2 cup beef or venison broth
- 1 cup fresh or frozen blackberries
- 2 tbsp cold unsalted butter, cubed
- 1 tsp fresh thyme leaves
Preparation
- Pat the venison medallions dry with paper towels and season generously with salt and pepper.
- Finely chop the shallot and have all other sauce ingredients measured and ready.
Cooking
- Heat olive oil in a large, heavy-bottomed skillet over medium-high heat.
- Sear the venison for 3-4 minutes per side for medium-rare, or until desired doneness. Remove from skillet and let rest on a cutting board.
- Reduce heat to medium. Add the chopped shallot to the same skillet and sauté for 1 minute until softened.
- Pour in the port wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5-7 minutes, until the wine is reduced by half.
- Add the beef broth and blackberries. Continue to simmer for another 5 minutes, mashing some of the berries with a spoon to release their juices.
- Remove the skillet from the heat and whisk in the cold butter cubes one at a time until the sauce is glossy and slightly thickened. Stir in the fresh thyme leaves.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.