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–+ servings

Venison Medallions with Haskap Sauce

Total Time: 10 minutes
Servings: 4
Author: www.miasdailydish.com
A delicious, not too sweet, sauce for grilled or pan fried steaks.
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Ingredients

  • 4 - 1 " thick venison medallions steaks or backstrap
  • Salt and pepper
  • Ghee or butter
  • 1/2 cup rich beef broth
  • 1 Tbsp haskap jam or red currant jelly
  • 2 Tbsp balsamic vinegar
  • 2 cloves garlic minced
  • 1/2 cup fresh or frozen haskap berries
  • 2 tsp butter

Instructions

  1. Season medallions with salt and pepper, bring to room temperature
  2. Heat stainless steel skillet, add ghee to skillet and swish to coat pan
  3. Place medallions in pan with plenty of room around each one, allow to brown on one side, about 3-4 minutes. When they will release from pan, flip and brown the other side. Remove from pan when a thermometer reads no more than 125°. Place on serving plate and tent with foil
  4. Add broth, vinegar, garlic and jam or jelly to pan, scraping brown bits from pan
  5. Bring to a boil, add vinegar and haskap berries. Cook, stirring occasionally for about 4 minutes until berries soften and sauce thickens slightly
  6. Finish sauce with a small pat of butter, stirred into sauce until melted.
  7. Pour any juices that have accumulated in the pan into the sauce and give it a quick stir.
  8. Spoon sauce over medallions, serve any extra sauce on the side

Recipe Notes

If you have never cooked game meat before, do not overcook it or it will be very dry as it is extremely lean. I'd recommend medium rare at most.