Venison Medallions With Blackberry Sage Sauce

Name: Venison Medallions With Blackberry Sage Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry red wine; 1 medium shallot, chopped; 1 1/2 cups blackberries or blueberries; 1 cup strong veal stock; 2 tablespoons unsalted butter, at room temperature; Coarse salt and freshly ground pepper to taste; 1 to 2 tablespoons honey; 2 sprigs fresh sage or 1 teaspoon ground sage; 8 medallions from boneless loin of venison (3 ounces each); 3 tablespoons safflower oil

Servings: persons

1
To make the sauce, combine wine and shallot in a medium saucepan and bring to boil.
2
Cook until liquid is reduced to about half a cup.
3
Add berries and return liquid to a simmer.
4
Cook, stirring occasionally, until berries are soft, about 15 minutes.
5
Add the stock and bring to a boil.
6
Reduce heat, and cook, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes.
7
Strain the sauce and return it to the pan.
8
Whisk in butter, one tablespoon at a time.
9
Add salt, pepper and honey.
10
Add sage to sauce and steep for 15 to 20 minutes, or until ready to use.
11
Keep warm.
12
Remove the sage sprigs just before serving.
13
Season the venison with salt and pepper.
14
In a large saute pan, heat oil to nearly smoking.
15
Carefully place the medallions in pan and saute for three minutes, being careful not to crowd the pan.
16
Turn and cook to medium rare, about two minutes.
17
Repeat as necessary to brown all medallions.
18
To serve, spoon sauce on warm individual serving plates.
19
Place two medallions in center of each plate.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 cup dry red wine, 1 medium shallot, chopped, 1 1/2 cups blackberries or blueberries, 1 cup strong veal stock, and more.

Yes, Venison Medallions With Blackberry Sage Sauce 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.

That's it — enjoy your meal!