Venison Medallions with Red Wine and Berry Pan Sauce

, from Issue #60. September, 2015
Photography by Aaron McLean.
Venison Medallions with Red Wine and Berry Pan Sauce

Tender and lean, these venison medallions pair beautifully with this simple and very tasty pan sauce.

Serves: 2–3


400 grams venison medallions
olive oil
Chinese 5-spice
sea salt and ground pepper

2 tablespoons balsamic vinegar
½ cup red wine
½ cup beef stock
3 tablespoons redcurrant jelly
2 cloves garlic, crushed
1 cup frozen blackberries or raspberries or a mixture of both
small knob butter


Brush the medallions with oil and sprinkle each side with a tiny pinch of 5-spice. Season with salt and pepper. 

Heat a sauté pan until hot then cook for 3 minutes on each side for medium rare venison. Transfer to a plate and cover loosely to keep warm. Don’t wash the pan. 

Place the pan back over a high heat and add the vinegar and red wine. Let it bubble up and reduce by half. Add the beef stock, redcurrant jelly and garlic and season. Simmer for 5 minutes then add the berries and cook until they soften and the sauce is reduced and syrupy. Stir in the butter to make a lovely glossy sauce. 

To serve: Slice the venison against the grain and arrange on plates. Add the resting juices to the berry sauce and spoon over the top. Serve with a cooked green vegetable.