Venison medallions with lingonberry sauce

Tip: tap a step to mark it as done.

1. Prepare the meat

   Trim the silverskin and sinew from the venison loin and cut it into medallions about 3 cm thick. Press them gently with your palm and season with salt and pepper.

2. Sear the medallions

   Heat the oil in a skillet and sear the medallions for 2 to 3 minutes per side. Add the butter and thyme and baste the meat with the foaming butter. The medallions are done when the center reaches at least 63 °C (145 °F). Transfer to a warm plate and let rest for 5 minutes.

3. Make the sauce

   Sauté the finely chopped shallot in the pan drippings, pour in the wine, and let it reduce by half. Add the broth and lingonberry jam and simmer until the sauce thickens slightly. Finish by stirring in the cold butter and season with salt and pepper.

4. Serve

   Serve the medallions with the lingonberry sauce, accompanied by potato croquettes or roasted potatoes.

Tip: Take the medallions out of the refrigerator about half an hour before searing so the room-temperature meat cooks evenly and does not stay cold in the center.

This recipe was translated from the Slovak original: Srnčie medailóniky s brusnicovou omáčkou