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Venison Medallions with Balsamic Reduction and Celery Pear Puree
Matt45
Member Posts: 3,185
Man---doesn't that sound gooooooood? My wife found the recipe on the food network's website, she was looking for one of Emeril's recipes and came across this one: Venison Medallions with Balsamic Reduction and Celery Pear Puree Recipe courtesy Emeril Lagasse, 20014 venison medallions, about 8 ounces eachSaltFreshly ground black pepper2 tablespoons olive oil2 tablespoons unsalted butter3 tablespoons minced shallots1/4 cup balsamic vinegarCelery Root-Pear Puree, recipe follows Season the venison on both sides with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the venison and cook until brown, about 3 minutes per side. Remove from the heat and cover to keep warm. Add the butter and shallots to the pan and cook, stirring, for 2 minutes. Add the vinegar and stir to deglaze the pan, about 1 minute. Add any juices that have run off from the venison and stir to incorporate. Remove from the heat and adjust seasoning, to taste. Divide the Celery Root-Pear Puree among 4 serving plates and top each with a venison medallion. Pour the balsamic reduction over the venison and serve. Prep Time: 30 minutesCook Time: 30 minutesDifficulty: Easy
Reserving my Right to Arm Bears!!!!
Reserving my Right to Arm Bears!!!!