Cook Grow Preserve

Venison Medallions in Balsamic Onion Reduction

Serves: 2 – 4

Prep: 10 minutes

Stove Time: 10 minutes

  • 2 – 4 venison medallions (used Durham Ranch Venison found at Albertsons Market Street)
  • 4 tbsp butter (divided in 2 tbsp)
  • Italian seasoning
  • salt
  • 1 onion
  • 1/4 cup balsamic vinegar

  1. Thaw (if frozen) in the refrigerator and when thawed, unwrap the medallions then let come to room temp (for more even cooking) for 30 minutes to 1 hour
  2. Season the medallions on both sides with the salt and Italian seasoning
  3. Heat 2 tbsp butter in a skillet over medium heat (4 – 5 on digital range)
  4. Once the skillet is heated add the seasoned medallions and cook 3 – 4 minutes per side
  5. When the internal temperature registers between 135° – 145° (depending on preference), remove from heat and allow to rest
  6. Add remaining 2 tbsp butter to the skillet, add the onions and sauté for a few minutes until onions are soft
  7. Add the 1/4 cup balsamic vinegar and scrape up the good stuff to “deglaze” and then simmer for a few minutes until it’s thickened but not so long that it has a burnt taste!
  8. Plate the venison and pour the onion reduction on top (or serve on the side)

Recipe Credit: Season and Thyme

Notes

Leftovers

Reheat medallions in the oven at 250 degrees for 30 minutes. Serve sliced on a salad, in a ramen bowl, or on it’s own again.

Durham Ranch venison medallions
Resting venison medallions
Searing venison medallions
Cooking onions in balsamic vinegar reduction
Plated venison medallion with balsamic onion reduction