Venison, the lean and rich meat from deer, offers a flavorful departure from traditional meats. Its unique taste and tender texture make it a favorite among enthusiasts of wild game cuisine. In this article, we present a delightful venison recipe that combines succulent meat with a harmonious blend of herbs and seasonings. Whether you’re a seasoned wild game aficionado or a curious epicurean, this recipe promises a gourmet experience that celebrates the bounty of the great outdoors.
Grilled Venison Medallions with Rosemary and Red Wine Reduction
- 1 pound venison loin or backstrap, trimmed and cut into medallions
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Salt and freshly ground black pepper, to taste
- 1 cup red wine (such as Cabernet Sauvignon)
- 1 tablespoon balsamic vinegar
- 2 tablespoons butter (divided)
- Fresh rosemary sprigs for garnish
- Prepare the Venison:
- Pat the venison medallions dry with paper towels. This helps ensure a good sear when grilling.
- In a bowl, mix the olive oil, minced garlic, chopped rosemary, salt, and black pepper to create the marinade.
- Marinate the Venison:
- Place the venison medallions in a shallow dish and pour the marinade over them. Coat the medallions well with the marinade.
- Cover the dish and refrigerate for at least 1 hour to allow the flavors to infuse the meat.
- Prepare the Red Wine Reduction:
- In a saucepan, combine the red wine and balsamic vinegar. Bring to a simmer over medium heat.
- Let the mixture simmer and reduce by about half, which may take approximately 15-20 minutes. The reduction should coat the back of a spoon.
- Grill the Venison:
- Preheat your grill to medium-high heat. Ensure the grill grates are clean and well-oiled to prevent sticking.
- Remove the venison medallions from the marinade and let any excess drip off.
- Place the medallions on the grill and cook for about 2-3 minutes per side for medium-rare, adjusting the time based on your preferred level of doneness.
- Create the Red Wine Sauce:
- In a separate skillet, melt 1 tablespoon of butter over medium heat. Add the red wine reduction and simmer for an additional 2-3 minutes to meld the flavors.
- Finish the Dish:
- Remove the skillet from heat and whisk in the remaining tablespoon of butter to create a velvety sauce.
- Plate the grilled venison medallions and drizzle the red wine reduction sauce over them.
- Garnish and Serve:
- Garnish with fresh rosemary sprigs for an aromatic touch.
- Serve the grilled venison medallions alongside your choice of side dishes, such as roasted vegetables, mashed potatoes, or a crisp salad.
Indulge in the wild flavors of nature with this exquisite grilled venison medallions recipe. The marriage of tender venison, fragrant rosemary, and a rich red wine reduction creates a symphony of tastes that will leave your palate enchanted. As you savor each succulent bite, you’ll appreciate the artistry that comes from combining the bounties of the wilderness with culinary creativity. This recipe is an invitation to explore the world of wild game cuisine and enjoy the rewards of a well-prepared venison dish.