Venison Medallions With Blackberry Sage Sauce
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup dry red wine
- 1medium shallot, chopped
- 1½cups blackberries or blueberries
- 1cup strong veal stock
- 2tablespoons unsalted butter, at room temperature
- Coarse salt and freshly ground pepper to taste
- 1 to 2tablespoons honey
- 2sprigs fresh sage or 1 teaspoon ground sage
- 8medallions from boneless loin of venison (3 ounces each)
- 3tablespoons safflower oil
For the Sauce
For the Medallions
Nutritional analysis per serving (4 servings)
468 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 9 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 40 grams protein; 902 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
To serve, spoon sauce on warm individual serving plates. Place two medallions in center of each plate.
Private Notes
Comments
Made this tonight. Can’t remember the last time I made venison. It was very good. I am totally happy with the outcome and would use this recipe again. I served the venison with whipped sweet potatoes and haricot vert I saved the leftover sauce and will serve with lamb chops tomorrow. I used beef stock, rather than veal as I had it on hand, and added it shortly after adding the berries rather than waiting. I seared the venison medallions in a cast iron pan and finished in a 400 degree oven
This sauce was absolutely excellent. I’ve tried many fruit based sauces to accompany venison and this is hands down the standout best. Paired with fresh seared (whole, why medallions?) backstrap, whipped sweet potatoes, a simple arugula salad and a few bottles of full bodied reds. Perfection.
Substituted rhubarb for berries since that’s what I have growing in season. It was delightful.
Very good, though my fruit sauce stubbornly refused to reduce down even after an hour...I might have shorted the butter or used too much veal stock. Still delicious. Steaks 3 min on each side and finished 10 minutes in the oven at 400. Used meat thermometer and perfectly medium rare. Used roe as a more tender cut of deer.
One of the best sauces I have ever made. I didn't have stock, only beef broth, so added bloomed gelatin before adding butter. The sage infusion is fantastic!
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