Venison Medallions with Blackberry Peppercorn Reduction

1. Prepare the Sauce:

• In a small saucepan, melt the butter over medium heat.

• Add the chopped shallot and cook until softened, about 2-3 minutes.

• Add the minced garlic and cook for another 30 seconds until fragrant.

• Add the blackberries, red wine, beef stock, balsamic vinegar, honey, and crushed black peppercorns to the saucepan.

• Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for about 10-15 minutes, or until the sauce has reduced and thickened slightly.

• Meghan recommends stirring in fresh rosemary

• Using a fine-mesh sieve, strain the sauce into a clean bowl, pressing down on the solids to extract as much liquid as possible. Discard the solids.

• Return the strained sauce to the saucepan and keep it warm over very low heat. Taste and adjust seasoning with salt as needed.

2. Prepare and Cook the Venison:

• Cut the venison loin into 1 1/2-inch thick medallions.

• Pat the medallions completely dry with a paper towel. This is crucial for a good sear.

• Generously season both sides of the medallions with kosher salt and freshly cracked black pepper.

• Heat the olive oil or butter in a heavy-bottomed skillet (a cast-iron pan works best) over medium-high heat until it begins to shimmer and smoke.

• Carefully place the venison medallions in the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.

• Sear the medallions for 2-3 minutes per side for medium-rare, or longer for your desired doneness. Venison is very lean and can dry out quickly, so it's best served on the rarer side. An instant-read thermometer should read about 130-135°F (54-57°C) for medium-rare.

• Once cooked, transfer the medallions to a plate, cover loosely with foil, and let them rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.

3. Serve:

• To plate, spoon a generous amount of the warm blackberry peppercorn reduction onto the center of each serving plate.

• Arrange the rested venison medallions over the sauce.

• Serve immediately with your choice of side dishes, such as roasted potatoes, creamy polenta, or sautéed greens.