Venison Medallions with Blueberry-Sage Sauce and Compote of Leek and Wild Mushrooms
 
 
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Ingredients
  • 8 (3-oz.) medallions from the backstrap of venison
  • Salt and pepper, to taste
  • 3 tbsp. canola oil
  • Blueberry-Sage Sauce (recipe follows)
  • Compote of Leek and Wild Mushrooms (recipe follows)
Instructions
  1. Season venison with salt and pepper, to taste. Heat oil in a large cast-iron skillet over high heat. Bring oil to smoking point.
  2. Place medallions carefully in the pan and saute for 3 minutes, being careful not to crowd the pan. Turn and cook for another 2 minutes for medium-rare. Repeat as needed to brown all fillets.
  3. Spoon Blueberry-Sage Sauce over the bottom of each dinner plate Place with 2 medallions in the center of each plate and nestle a small mound of Compote of Leek and Wild Mushrooms above the medallions. Serve immediately.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/venison-medallions-with-blueberry-sage-sauce-and-compote-of-leek-and-wild-mushrooms/