Fallow Venison Medallions With Blueberry Citrus Sauce Recipes

VENISON MEDALLIONS WITH BLACKBERRY SAGE SAUCE

Venison Medallions With Blackberry Sage Sauce image

Provided by Moira Hodgson

Time 1h

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 897 milligrams, Sugar 11 grams, TransFat 0 grams

MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES

Medallions of Venison with Port and Cranberries image

Categories Berry Game Sauté Fall Spring Bon Appétit Ireland

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 cup chicken stock or canned low-salt broth
1 cup beef stock or canned beef broth
1/2 cup ruby Port
1/3 cup whole berry cranberry sauce
3 tablespoons butter
8 3- to 3 1/2-ounce venison medallions (each about 1/2 to 3/4 inch thick)

Steps:

Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.
Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate.

FILLET OF VENISON WITH A WILD THYME AND BLUEBERRY SAUCE

Fillet of Venison With a Wild Thyme and Blueberry Sauce image

This is a recipe from Ballindalloch Castle. Wild thyme grows on all our river banks up here and in summer even in our town's drinking water you can taste the thyme - it is delicious. The blueberry also grows wild and when kids come home with a blue face they are said to have a 'blaeberry mou'. Sooo this recipe is full of the flavours of the Scottish Mountains.

Provided by lindseylcw

Categories Deer

Time 11m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb fillet venison
1 teaspoon fresh thyme, and chopped
2 tablespoons olive oil
4 shallots, peeled and finely sliced
1 garlic clove, finely sliced
1 tablespoon red currant jelly
2/3 cup red wine, decent one please
8 ounces fresh blueberries
1 tablespoon butter

Steps:

Slice the venison into 1 inch discs.
Heat oil in a fry pan and fry each slice of meat for about 2-3 mins till browned but still pink inside. Remove from pan with slotted spoon and keep warm.
Place shallots, thyme and garlic into the pan and fry gently for 2-3 mins until translucent, add wine and jelly, stir well, reduce by half.
Mix in the blueberries and simmer for a few mins until the berries have burst, add the butter, take off heat and allow to melt. Season with salt and pepper to taste.
Serve venison with sauce drizzled over the top and garnish with thyme flowers if available. Cheers!

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