Delight in a gourmet experience with this recipe for Black Pepper-Crusted Venison Medallions with Huckleberry Sauce. The bold black pepper crust enhances the tender venison medallions, while the sweet and tangy huckleberry sauce adds a perfect finishing touch, creating an elegant and flavorful dish.
Preparation Time:
10M
Cook Time:
25M
Serves:
4 - 6
Difficulty:
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-inch pieces
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
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.
In a medium bowl, season the venison medallions with the black pepper and salt.
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.
Transfer the medallions to a serving plate. Spoon the huckleberry sauce over them and then garnish with blue cheese and chives. Serve hot.
These extra lean medallions showcase the delicate, herbaceous flavor and tender, velvety texture of our Pasture-Raised Venison. And thanks to their uniquely subtle taste, these medallions will make a wonderful, delicious vehicle for all of your favorite sauces, herbs, and spices.
Pasture-Raised Venison. No Added Hormones EVER. Ships frozen.
$18.99
$16.71
/ 10.0 oz
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