Venison Medallions, Balsamic Reduction, Celery Pear Puree

By á-174942

Ingredients

• 4 venison medallions - (abt 8 oz ea)
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 tablespoons minced shallots
• 1/4 cup balsamic vinegar
• Celery Root-Pear Puree (see recipe)

Details

Servings 4

Preparation

Step 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.

This recipe yields 4 servings.