Description
A delicious and unique dish featuring tender venison medallions in a rich blueberry balsamic sauce.
Ingredients
Scale
- 1 pound venison medallions
- 1 cup fresh blueberries
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
Instructions
- Season the venison medallions with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat. Add the venison and sear for 3-4 minutes on each side until browned. Remove from skillet and set aside.
- In the same skillet, add garlic and cook until fragrant.
- Add blueberries, honey, and balsamic vinegar, stirring to combine. Cook for about 5 minutes until the sauce thickens.
- Return the venison to the skillet and coat in the sauce. Cook for an additional 2-3 minutes.
- Serve warm with additional sauce drizzled over the top.
Notes
- For best results, let the venison marinate for a few hours or overnight.
- Feel free to substitute the venison with beef or pork if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 medallion
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg