Venison Medallions with Fruit Sauce Recipe

Provided By
This relatively simple preparation makes an elegant entrée. The glaze is the secret to the complex flavor.
Share this!
Facebook
Google+
Servings:
Update Servings
Ingredients
  • 12 ounces venison tenderloin
  • 2 cups dry red wine
  • 2 tablespoons soy sauce
  • 2 cloves garlic, pressed or minced
  • 2 tablespoons butter or oil
  • salt and pepper
  • 2 tablespoons fruit preserves, jam or marmelade
Container: 10 inch skillet, small sauce pan
Directions
PREP
15 mins
COOK
15 mins
READY IN
1.5 hrs
  • Remove any fat or silverskin from the tenderloin and slice into 6 approximately 1" thick medallions.
  • Mix wine, soysauce, and garlic in a non-reactive container or a zip-top plastic bag. Add medallions and marinate for about an hour, longer if you suspect the meat may be tough.
  • Remove medallions from marinade and pat dry. Cook marinade over medium-high heat until reduced to about 1/2 cup, stir in fruit preserves, and set aside.
  • Heat skillet, add butter or oil. Lightly salt and pepper medallions. When skillet is hot, add meat and cook to desired doneness, but not past medium (pink center).
  • While meat cooks (it will only take a few minutes), bring the marinade mixture to a boil and reduce to about 1/4 cup.
  • Serve medallions on warmed platter or plates with sauce spooned over.
Similar Recipes
Glazed Ham with Fruit Sauce
butter
Cook's® Bone
firmly packed brown sugar
Fruit Sauce
ground cinnamon
Fruit Salad With Pineapple Sauce
blueberries
lime juice
pineapple juice
sugar
strawberries
Summer Fruit Pasta Salad
Rating of 5 out of 5.0 stars
blueberries
sliced strawberries
spiral pasta
seedless grapes
6 oz. vanilla yogurt

Venison Medallions with Fruit Sauce Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com