Kalahari Venison Medallions with Plum Sauce

1. 1

   In a small bowl, mix the lemon zest, rosemary leaves and 1 tablespoon of the oil to form a paste.

2. 2

   Coat the venison medallions with the paste and refrigerate for 2 hours.

3. 3

   In a large heavy skillet, melt 1 teaspoon of the butter in the remaining 1 tablespoon of oil.

4. 4

   Scrape the lemon and rosemary paste off the venison and season the medallions with salt and pepper.

5. 5

   Add the meat to the pan and cook over high heat, turning once, until browned, 5 to 6 minutes.

6. 6

   Transfer the medallions to a plate, cover loosely with foil and keep warm.

7. 7

   Add the wine to the skillet and bring to a boil over high heat, scraping up the browned bits from the bottom of the pan.

8. 8

   Boil until a thick syrup forms, 4 to 5 minutes.

9. 9

   Add the demiglace and boil until reduced to 1/2 cup, 8 to 10 minutes.

10. 10

    Stir in the jam until melted, then add any accumulated juices from the meat.

11. 11

    Swirl in the remaining 1 tablespoon plus 2 teaspoons of butter until blended.

12. 12

    Drizzle the sauce over the meat and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.