Venison Medallions 

with a Beef, Red Wine, and Black Raspberry Glacé

The Foodie Boyfriend gave us some venison medallions

that he had in turn received from a friend of his.

Thank you, friend of Foodie Boyfriend!

Venison medallions are cut from the tenderloin,

or backstrap.

As with other four legged animals,

this cut of meat does little work,

so the muscle is lean and tender.

Venison medallions should be cooked to medium-rare

so that they can be enjoyed at their best.

Five venison medallions
kosher salt
freshly cracked black pepper
1 cup beef stock
1 teaspoon tomato paste
1/4 cup dry red wine
1 tablespoon black raspberry preserves
3 tablespoons unsalted butter, divided

Salt and pepper the venison and let the venison air dry.  About 20 minutes before cooking, bring the meat out of the fridge and let the meat come to room temperature.

Pour the stock, tomato paste, and the wine into a saucier and reduce over high heat for about 15 minutes, or until the mixture has reduced by about about half.  Stir in the black raspberry preserves and allow to reduce further.  When the sauce has reduced to your liking, whisk in 1 tablespoon butter.  Taste and add in a bit of salt if needed.

Keep warm while you prepare the meat.

In a large nonstick skillet over high heat, melt 2 tablespoons butter.  Once the butter stops steaming, add the venison.  After 2 minutes, turn.  Give the other side another 2 to 3 minutes.  Remove from the pan, plate, cover, and allow to rest for five to ten minutes before serving.

 The sauce is reducing.

 Whisk in the butter.

 The sauce is ready.

 The venison medallions go into the skillet.

 Plating.

Perfectly cooked.

This was good.  This was sublime.  Do not overcook venison.  If you didn't know it, you might think that you were eating beef - except that there is that certain je ne c'est quoi there in the background, on the back of your tongue, tickling your tastebuds.

Now, if I could just figure out how to make a thick, non-gravy-like glacé.  I need to work on that.