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!
Update Servings
  • 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
15 mins
15 mins
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
Venison with Roast Mushrooms
olive oil
red wine
salt and pepper
soy sauce
Grilled Venison Tenderloin
Rating of 5 out of 5.0 stars
current jam
fresh rosemary
olive oil
red wine
Roasted Rack of Venison
chopped fresh sage
dry red wine
freshly ground black pepper

Venison Medallions with Fruit Sauce Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved,