Get ready to impress your dinner guests with a dish fit for a king (or queen)! Venison Medallions with Wild Mushroom Cabernet Sauce is a luxurious French recipe that will transport your taste buds to the rolling hills of Bordeaux. With tender venison, rich Cabernet sauce, and earthy wild mushrooms, this recipe is a masterclass in flavor and texture. And the best part? It's surprisingly easy to make, with a total cooking time of just 35 minutes! So why settle for a boring old steak when you can serve up a culinary masterpiece that will leave everyone talking?
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb venison tenderloin, sliced into medallions
- Salt to taste
- Pepper to taste
- 2 tbsp olive oil
- 1 cup wild mushrooms, sliced
- 1 cup Cabernet Sauvignon
- 1/2 cup heavy cream
- Fresh parsley for garnish
Instructions
- Remove venison medallions from refrigerator 30 minutes before cooking to allow meat to reach room temperature, which ensures even cooking.
- Pat venison medallions dry with paper towels to remove excess moisture, then generously season both sides with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until oil is shimmering but not smoking.
- Carefully place seasoned venison medallions into hot skillet, ensuring they are not overcrowded. Sear for approximately 2-3 minutes per side for medium-rare, depending on thickness.
- Remove medallions from skillet and transfer to a warm plate, tent loosely with aluminum foil to rest and retain heat while preparing sauce.
- In the same skillet, add sliced wild mushrooms and sauté for 3-4 minutes until they release their moisture and become golden brown.
- Pour Cabernet Sauvignon into skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan, creating depth of flavor.
- Reduce wine by half, then add heavy cream and simmer for 2-3 minutes until sauce thickens slightly.
- Return venison medallions to skillet, briefly warming them in the sauce without overcooking.
- Plate medallions, spoon sauce and mushrooms over the top, and garnish with freshly chopped parsley.
Tips
- To ensure a perfect dish, remember to: * Let the venison medallions come to room temperature before cooking to ensure even cooking. * Don't overcrowd the skillet when searing the venison, as this can lower the temperature of the pan and prevent a good sear. * Use a high-quality Cabernet Sauvignon for the sauce, as it will add depth and complexity to the dish. * Don't overcook the venison - it should be cooked to medium-rare for maximum tenderness and flavor. * Let the sauce simmer for a few minutes to allow the flavors to meld together and the sauce to thicken. By following these simple tips, you'll be on your way to creating a truly unforgettable dining experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 35g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 120mg
