Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 4 Venison medallions - (abt 8 oz ea) Salt - to taste Freshly-ground black pepper - to taste 2 tablespoons 30ml Olive oil 2 tablespoons 30ml Unsalted butter 3 tablespoons 45ml Minced shallots 1/4 cup 59ml Balsamic vinegar Celery Root-Pear Puree - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 4 servings.


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