Black Pepper-Crusted Venison Medallions With Huckleberry Sauce

Preparation Time:

10M

Cooking Time:

25M

Serves:

4 - 6

Difficulty:

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Recipe Details

Preparation Time:

10M

Cook Time:

25M

Serves:

4 - 6

Difficulty:

Ingredients

    General

  • 1 cup huckleberries, fresh or frozen

  • ⅓ cup granulated sugar

  • 2 Tbsp honey

  • 1 tsp freshly squeezed lemon juice

  • 20 oz Silver Fern Farms Venison Medallions, cut into 1 ½

  • 2 Tbsp coarsely ground black pepper

  • ½ tsp kosher salt

  • 1 Tbsp grapeseed oil

  • 4 oz blue cheese crumbles

  • 2 Tbsp fresh chives, thinly sliced

Method

Step 1

In a small pot, combine the huckleberries, sugar, honey and lemon juice, and bring to a simmer over medium-low heat. Using a potato masher, smash about half of the huckleberries to release their juices. Simmer for 20 minutes, stirring occasionally, until reduced by one-quarter. Remove the pot from the heat, and allow the sauce to cool to room temperature and thicken.

Step 2

In a medium bowl, season the venison medallions with the black pepper and salt.

Step 3

In a medium nonstick skillet, heat the grapeseed oil over medium-high heat until it shimmers. Add the medallions and sear for 1 to 2 minutes per side, until caramelized and crispy.

Step 4

Transfer the medallions to a serving plate. Spoon the huckleberry sauce over them and then garnish with blue cheese and chives. Serve hot.

Black Pepper-Crusted Venison Medallions With Huckleberry Sauce

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