Ingredients
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1 cup huckleberries, fresh or frozen
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⅓ cup granulated sugar
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2 Tbsp honey
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1 tsp freshly squeezed lemon juice
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20 oz Silver Fern Farms Venison Medallions, cut into 1 ½-inch pieces
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2 Tbsp coarsely ground black pepper
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½ tsp kosher salt
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1 Tbsp grapeseed oil
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4 oz blue cheese crumbles
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2 Tbsp fresh chives, thinly sliced
General
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.
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