Ingredients Jump to Instructions ↓

  1. 4 venison medallions, about 8 ounces each Salt Freshly ground black pepper

  2. 2 tablespoons olive oil

  3. 2 tablespoons unsalted butter

  4. 3 tablespoons minced shallots

  5. 1/4 cup balsamic vinegar Celery Root-Pear Puree

Instructions Jump to Ingredients ↑

  1. 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.


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