Easy to cook, just the right size for a single serving, and affordable – venison medallions make a great meal. In this recipe they’re basted with rosemary vermouth butter and finished with a huckleberry vinegar sauce.
Drink Pairings: Zinfandel Wine
Ingredients Serves: 4
Mix together the huckleberry syrup, sugar, champagne vinegar and chicken stock. Bring the mixture just to a boil in a small pot on the stove. Once it reaches a boil, reduce the heat to a simmer.
Continue to simmer the sauce until it reduces enough to coat the back of a spoon.
Puree, then strain the sauce.
Dry off the medallions and season them with salt & pepper. Sear them in oil in a frying pan over high heat until they reach you desired level of doneness. We recommend cooking them no further than medium rare (an internal temperature of 125-130 degrees).
If your medallions are particularly thick, and you’re concerned about cooking them through without overcooking them outside, you can instead sear the surface on the stove, then roast them in a 350 degree oven.
Drain the excess oil from the pan and add the butter, vermouth and rosemary. Cook over medium-low heat to melt the butter. As it melts, spoon the butter over the medallions until they’re nicely coated.
Move the medallions to a clean plate to rest. Pour the butter remaining in the pan over them. Loosely cover the plate with a sheet of aluminum foil and let them rest for 5-10 minutes.
Slice the medallions against the grain. Stir the butter and juices from the resting plate into the huckleberry sauce.
Serve the sliced medallions with the sauce and your sides of choice.