Venison Medallions

Instructions

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