Venison Medallions with Blueberry-Sage Sauce and Compote of Leek and Wild Mushrooms
Author: Amye Melton
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
Season venison with salt and pepper, to taste. Heat oil in a large cast-iron skillet over high heat. Bring oil to smoking point.
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.
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/