Venison Medallions with Balsamic Reduction

Venison Medallions with Balsamic Reduction

I live in Minnesota:  Land of 10,000 lakes and even more hunters.   While my own husband enjoys fishing and duck hunting, deer hunting is something he’s never really gotten into.  That’s too bad, because I really like the taste of venison.  However, we’re lucky to have friends that do deer hunt… and bring us meat!

These venison medallions were such a treat.  This recipe is based on Emerill’s Venison Medallions recipe on but adapted according to our taste.  The balsamic glaze was to-die-for.  And SO easy.

Venison Medallions with Balsamic Reduction
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Venison medallions
  • Salt and freshly ground black pepper
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 3 Tbsp.minced shallots
  • ¼ C. balsamic vinegar

  1. Liberally season venison medallions with salt and pepper. Meanwhile, heat olive oil in a skillet over medium-high heat. Brown medallions for 3 minutes on each side. Remove from heat.
  2. Add butter to skillet, scraping to deglaze the pan. Sautee the shallots until translucent. Add balsamic vinegar and heat until reduced. Pour over browned venison medallions.


Frugal Tip:  Hunting and foraging for food is the most basic of frugal tips.  My husband jokes that his duck hunting expenses go to “put food on the table” but c’mon… I know better.   Hunting is just an excuse for men to escape their jobs, wives, obligations and be primal.  However, I never turn down free meat.  If you get offers, do the same!  Use the internet to find ways to prepare things according to your own taste.

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