Medallions Of Venison With Sun Dried Cherry Sauce

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Servings: 4 Difficulty: Advanced
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Elegant wild game medallions paired with a rich, tart-sweet cherry reduction
Medallions of Venison With Sun Dried Cherry Sauce recipe image
Medallions of Venison With Sun Dried Cherry Sauce recipe image
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Medallions Of Venison With Sun Dried Cherry Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 385.0

Description

This sophisticated dish features tender venison medallions seared to perfection and served over a luxurious sun-dried cherry sauce. The sauce is built on a base of apple juice and venison stock, infused with aromatic juniper berries and fresh thyme for a complex, forest-like depth. Sun-dried cherries plump up during simmering, adding bursts of sweet-tart flavor that cut through the richness of the game meat. The result is a harmonious balance of earthy, savory, and sweet notes with a velvety texture. Perfect for special dinner parties or holiday gatherings, this recipe elevates wild game into a restaurant-quality centerpiece. It pairs beautifully with roasted root vegetables or creamy mashed potatoes, offering a satisfying and elegant meal that celebrates the flavors of the hunt.

Ingredients

Directions

  1. Combine 1/2 cup apple juice, 1/2 cup venison or beef stock, 5 juniper berries (lightly crushed), 1 clove, and 6 peppercorns in a small saucepan.
  2. Bring the liquid mixture to a boil, then reduce heat to low and simmer for 5 minutes to infuse the spices.
  3. Add 1/3 cup sun-dried cherries and 1 small chopped shallot to the simmering liquid.
  4. Continue simmering for about 10 minutes, or until the sun-dried cherries are plump and tender.
  5. Remove the spice bag (if used) or strain the liquid through a fine-mesh sieve into a bowl, discarding the solids.
  6. Using an immersion blender or standard blender, puree the liquid and plumped cherries until smooth. Return the sauce to low heat to keep warm.
  7. Trim 8 pieces of venison loin (about 3 oz each) into medallions if not already cut, and pat them dry with paper towels.
  8. Rub the venison medallions with salt, pepper, and 1 tablespoon chopped fresh thyme.
  9. Heat a large skillet over high heat with a drizzle of oil. Add the venison medallions in a single layer.
  10. Sear the venison for 45 seconds to 1 minute per side, depending on thickness, until browned on the outside but still pink inside for medium doneness.
  11. Remove the venison from the skillet and let it rest on a warm plate for a few minutes.
  12. To serve, spoon a pool of the cherry sauce onto each plate.
  13. Place two venison medallions on top of the sauce on each plate.
  14. Garnish with additional fresh thyme sprigs and a few reserved sun-dried cherries if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 385.0kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 6.2mg1%
Total Carbohydrate 100.0g34%
Dietary Fiber 4.2g17%
Sugars 92.5g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: venison, cherries, sun-dried, sauce, juniper, apple juice, medallions, game meat, thyme, dinner party, reduction, wild game, elegant, seared, stock, spices, main course, fall flavors
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