Venison Medallions with Sautéed Apple Slices and Wild Blueberry Sauce
Feeling adventurous? Try this recipe that combines rich venison medallions with sautéed apple slices and wild blueberry sauce.
| Servings | Prep Time |
| 4people | 30minutes |
| Servings | Prep Time |
| 4people | 30minutes |
Ingredients
- Saddle of Venison
- 1/2 bunch thyme
- 1-1/2 lbs saddle of venison
- 1-1/2 tbsp butter
- 2 red apples
- to taste salt
- to taste ground black pepper
- wooden skewers
- Wild Blueberry Sauce
- 2 tbsp onion minced
- 1 tsp garlic minced
- to taste salt
- to taste pepper
- 1 cup red wine
- 1 cup reduced-sodium beef broth
- 3/4 cup frozen wild blueberries
- 1/4 cup currant jelly
Portions: people
Units:
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Ingredients
Portions: people
Units:
|
Instructions
- Sauté onions and garlic in butter. Season with salt and pepper and let simmer for 5 minutes. Add wine and beef broth and reduce to one cup. Add frozen wild blueberries and currant jelly and simmer, stirring occasionally for 5 minutes.
- Wash venison, dab dry and cut into 12 equally-sized medallions. Fix with skewers. Heat 1 tablespoon of clarified butter in skillet. Sear medallions from all sides 3-4 minutes and salt with salt and pepper. Remove medallions from pan. Keep warm.
- Wash apples and rub dry. Remove cores and cut into slices. Heat 1/2 tablespoon of butter and sear the apple slices for approximately 3 minutes. Serve venison medallions with apple slices and wild blueberry sauce. Garnish with fresh thyme leaves.
Recipe Notes
Nutritional information per serving:
Calories: 414
Carbohydrate: 32 g
Protein: 409 g
Fat: 9 g
