Venison Medallions

Venison Medallions (VEN-ih-son meh-DAL-yons)

Pan-Seared Venison with Red Wine Jus

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 398 kcal

Tender farm-raised venison medallions seared to a perfect medium-rare and served with a rich red wine and berry jus, roasted root vegetables.

Nutrition & Info

Protein 38.0g

Carbs 12.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

heavy skillet saucepan meat thermometer

Presentation Guide

Vessel: warm dinner plate

Garnishes: rosemary sprig, berry jus drizzle

Accompaniments: roasted root vegetables, mashed potato

Ingredients

8 venison medallions, about 80g each
2 tbsp olive oil
2 tbsp butter
2 cloves garlic, crushed
2 sprigs fresh rosemary
200ml red wine
100ml beef stock
2 tbsp blackcurrant jam
Salt and pepper
Roasted root vegetables for serving

Instructions

1
Bring venison to room temperature for twenty minutes. Season generously with salt and pepper on both sides.
2
Heat olive oil in a heavy skillet over high heat until smoking. Sear medallions for two minutes per side for medium-rare.
3
Add butter, garlic, and rosemary to the pan. Baste the venison with the foaming butter for thirty seconds. Remove and rest.
4
Deglaze the pan with red wine, scraping up all the browned bits. Reduce by half over high heat.
5
Add beef stock and blackcurrant jam. Simmer until the jus is glossy and coats the back of a spoon.
6
Slice each medallion and fan on warm plates. Spoon the red wine and berry jus over the venison and serve with roasted vegetables.

💡

Did You Know?

New Zealand is the world's largest exporter of farm-raised venison, but the best cuts rarely leave the country's top restaurant kitchens.

Chef's Notes

Equipment Tips

heavy skillet
saucepan
meat thermometer

Garnishing

rosemary sprig, berry jus drizzle

Accompaniments

roasted root vegetables, mashed potato

The Story Behind Venison Medallions

Venison in New Zealand has an unusual history. Red deer were introduced by European settlers for sport hunting but became such a pest that the government hired professional hunters to cull them from helicopters. Enterprising farmers then began farming deer commercially in the 1970s, creating a world-leading industry. Today New Zealand venison is prized globally for its lean, tender quality, and venison medallions with berry jus has become a signature dish of modern Kiwi fine dining.

🕐 Traditionally enjoyed fine dining, winter dinner 📜 Origins: Modern New Zealand game cuisine

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