Description
Tender venison medallions pan-seared and drizzled with a luscious blueberry balsamic glaze — a sophisticated dish that’s rich in flavor and perfect for special occasions.
Ingredients
4 venison medallions (1 inch thick)
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
Fresh thyme or rosemary (optional, for marinating)
Blueberry Balsamic Glaze:
1 cup fresh blueberries (or frozen)
1/2 cup balsamic vinegar
1/4 cup honey or maple syrup
1 tablespoon Dijon mustard (optional)
1 teaspoon fresh lemon juice (optional)
Salt and pepper to taste
Fresh thyme or rosemary (optional)
Instructions
1. Bring venison medallions to room temp. Season with salt, pepper, garlic, and onion powder. Optional: marinate with olive oil and herbs 1-2 hrs.
2. Heat olive oil in skillet over medium-high heat. Sear venison 3-4 mins per side to 130-135°F for medium-rare.
3. Remove venison and rest 5-10 mins.
4. In same skillet, add balsamic vinegar and simmer 2-3 mins to reduce slightly.
5. Add blueberries, honey/maple syrup, mustard, lemon juice. Simmer 8-10 mins until blueberries burst and glaze thickens.
6. Season glaze with salt and pepper. Optional: add herbs to infuse.
7. Drizzle glaze over rested venison. Garnish with fresh herbs and serve.
Notes
Do not overcook — venison is best medium-rare.
Let the meat rest to keep it juicy.
You can prep the glaze ahead and reheat.
Pairs beautifully with mashed potatoes, roasted veggies, or fresh greens.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Modern American
Nutrition
- Serving Size: 1 medallion with glaze
- Calories: 320
- Sugar: 10g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
Keywords: venison medallions, blueberry balsamic glaze, venison with glaze, gourmet venison recipe