Prepare this maple venison medallions recipe with a balsamic reduction sauce and maple syrup. Use our pure Quebec maple syrup for optimal taste!
Ingredients
- 15 ml (1 tbsp.) olive oil
- 15 ml (1 tbsp.) butter
- 4 venison medallions
- Salt and pepper, to taste
Sauce
- 15 ml (1 tbsp.) olive oil
- 2 shallots, chopped
- 60 ml (¼ cup) balsamic vinegar
- 60 ml (¼ cup) maple syrup
- 125 ml (½ cup) beef stock
- 125 ml (½ cup) 15% M.F. cooking cream
- 30 ml (2 tbsp.) horseradish
- 250 ml (1 cup) fresh blueberries
Instructions
- Heat oil and butter in a frying pan. Add medallions and sear over high heat until desired level of doneness is achieved. Salt and pepper. Keep warm.
- In the same pan, add 15 ml (1 tbsp.) oil and brown shallots for 1 minute over medium-high heat. Add balsamic vinegar and reduce for about 2 minutes, stirring constantly, until syrupy.
- Add maple syrup and reduce for 2 minutes, stirring constantly. Pour beef stock and reduce by half. Add cream and horseradish and stir for 1 minute.
- Add blueberries and cook for 1 minute. Serve over venison medallions.