Venison Medallions in a Balsamic Vinegar and Maple Syrup Reduction Recipe

Name: Venison Medallions in a Balsamic Vinegar and Maple Syrup Reduction
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 15 ml (1 tbsp.) olive oil; 15 ml (1 tbsp.) butter; 4 venison medallions; To taste, salt and pepper; 15 ml (1 tbsp.) olive oil; 2 shallots; 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

Ingredients

15 ml (1 tbsp.) olive oil
15 ml (1 tbsp.) butter
4 venison medallions
To taste, salt and pepper
15 ml (1 tbsp.) olive oil
2 shallots
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

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 2 servings

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.
Add 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.