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 Foodnetwork.com but adapted according to our taste. The balsamic glaze was to-die-for. And SO easy.
- Venison medallions
- Salt and freshly ground black pepper
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 3 Tbsp.minced shallots
- ¼ C. balsamic vinegar
- 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.
- 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.