Venison Medallions with Balsamic Reduction and Celery Pear Puree Recipe

Name: Venison Medallions with Balsamic Reduction and Celery Pear Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 venison medallions, about 8 ounces each; Salt; Freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 tablespoons minced shallots; 1/4 cup balsamic vinegar; Celery Root-Pear Puree, recipe follows; 1 pound celery root, peeled and cut into 2-inch pieces; 1 pound pears, peeled, cored, and cut into 1-inch pieces; 4 tablespoons unsalted butter; 1/2 cup dry white wine; 1/4 cup heavy cream; Pinch nutmeg; Salt; Freshly ground black pepper

Servings: persons

4 venison medallions, about 8 ounces each
Salt
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
3 tablespoons minced shallots
1/4 cup balsamic vinegar
Celery Root-Pear Puree, recipe follows
1 pound celery root, peeled and cut into 2-inch pieces
1 pound pears, peeled, cored, and cut into 1-inch pieces
4 tablespoons unsalted butter
1/2 cup dry white wine
1/4 cup heavy cream
Pinch nutmeg
Salt
Freshly ground black pepper

1
Season the venison on both sides with salt and pepper.
2
In a large skillet, heat the oil over medium-high heat.
3
Add the venison and cook until brown, about 3 minutes per side.
4
Remove from the heat and cover to keep warm.
5
Add the butter and shallots to the pan and cook, stirring, for 2 minutes.
6
Add the vinegar and stir to deglaze the pan, about 1 minute.
7
Add any juices that have run off from the venison and stir to incorporate.
8
Remove from the heat and adjust seasoning, to taste.
9
Divide the Celery Root-Pear Puree among 4 serving plates and top each with a venison medallion.
10
Pour the balsamic reduction over the venison and serve.
11
Place the celery root in a saucepan, and cover with water.
12
Bring to a boil.
13
Lower the heat and simmer, covered, until tender, about 20 minutes.
14
Drain in a colander.
15
Meanwhile, in a large skillet, melt 2 tablespoons of the butter over medium-high heat.
16
Add the pears and cook, stirring, until soft, about 5 minutes.
17
Add the wine and cook, stirring, until thick and the pears fall apart.
18
Remove from the heat.
19
Return the drained celery root and pears to a food processor.
20
Add the cream and remaining 2 tablespoons of butter and puree until smooth.
21
Season with the nutmeg, and salt and pepper to taste.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 venison medallions, about 8 ounces each, Salt, Freshly ground black pepper, 2 tablespoons olive oil, and more.

Yes, Venison Medallions with Balsamic Reduction and Celery Pear Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Medallions with Balsamic Reduction and Celery Pear Puree

How did you like this recipe?

Frequently Asked Questions