Prepare to embark on a culinary journey that transforms ordinary dinner into an extraordinary gastronomic experience! These succulent venison medallions, kissed by a luscious bramble jelly sauce and adorned with fresh blackberries, are not just a meal—they're a celebration of wild, sophisticated flavors that will transport your taste buds to the heart of a luxurious forest feast. Whether you're a game meat enthusiast or a curious food adventurer, this recipe promises to elevate your cooking skills and impress even the most discerning dinner guests.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Game
Serves: 4 servings
Ingredients
- 4 venison medallions
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup bramble jelly
- Fresh blackberries for garnish
Instructions
- Remove venison medallions from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Pat the venison medallions dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season both sides of the medallions generously with salt and freshly ground black pepper, pressing the seasoning gently into the meat.
- Heat olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers and is almost smoking.
- Carefully place the venison medallions in the hot pan, ensuring they are not overcrowded to maintain high heat and promote proper searing.
- Cook the medallions for approximately 3-4 minutes on the first side, developing a rich golden-brown crust without moving them.
- Flip the medallions and cook for an additional 2-3 minutes for medium-rare, or adjust cooking time based on desired doneness.
- Remove medallions from the pan and let them rest on a warm plate tented with aluminum foil for 5-7 minutes to allow juices to redistribute.
- In the same pan, quickly warm the bramble jelly, stirring to create a glossy sauce and incorporating any pan drippings.
- Plate the venison medallions and drizzle with warm bramble jelly sauce.
- Garnish with fresh blackberries around the plate for added visual appeal and complementary flavor.
- Serve immediately with recommended side dishes like roasted root vegetables or wild rice pilaf.
Tips
- Temperature is Key: Always let venison come to room temperature before cooking to ensure even heat distribution and prevent tough meat.
- Moisture Management: Thoroughly pat the medallions dry to achieve that perfect golden-brown sear. Excess moisture prevents proper caramelization.
- High Heat, Quick Cooking: Venison is lean and can dry out quickly. Use high heat and short cooking times to maintain its tender, juicy texture.
- Rest Your Meat: Allowing the medallions to rest after cooking is crucial. This helps redistribute the juices, ensuring each bite is succulent and flavorful.
- Jelly Selection: Choose a high-quality bramble or blackberry jelly for the sauce. The right preserve can elevate the entire dish's flavor profile.
- Doneness Matters: For medium-rare, aim for an internal temperature of 130-135°F. Use a meat thermometer for precision.
- Pairing Perfection: Complement the rich venison with sides that have earthy or slightly sweet notes, like roasted root vegetables or a wild rice pilaf.
Nutrition Facts
Calories: 331kcal
Carbohydrates: 30g
Protein: 26g
Fat: g
Saturated Fat: g
Cholesterol: 80mg
