Pan Seared Venison Medallions with Balsamic Berry Sauce - Legendary Whitetails - Legendary Whitetail
community.legendarywhitetails.com
I prefer to use back-straps for this recipe, but you can also use medallions from the hindquarters. This dish goes...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at community.legendarywhitetails.com.
Ingredients
- 2 pounds well-trimmed venison medallions 3/4 inch thick
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 teaspoon rosemary
- 2 cloves garlic, minced
- 1/4 cup dry red wine
- 1/4 cup balsamic vinegar
- 1 tablespoon plum preserves
- 3 tablespoons chilled butter
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