Venison medallions with blueberry and red wine sauce
Instructions:
- Sauce:
- 1 tablespoon butter;
- 1 medium onion, cut in half lengthwise and sliced into thin julienne strips;
- 1 teaspoon light brown sugar;
- 1⁄2 cup fruity red wine;
- 3⁄4 cup blueberries;
- 1⁄2 cup chicken stock;
- 2 tablespoons balsamic or sherry vinegar;
- 2 teaspoons chopped fresh thyme;
- 1 teaspoon cornstarch;
- 1 tablespoon cold water;
- 1 teaspoon kosher salt;
- 1⁄2 teaspoon ground black pepper.
- Venison:
- 11⁄2 to 2 pounds venison tenderloin, trimmed and cut crosswise into 1-inch medallions;
- 1 teaspoon kosher salt, or to taste;
- 1⁄2 teaspoon ground black pepper, or to taste;
- 1 tablespoon vegetable oil;
- 1 tablespoon butter.
- For the sauce:
- Melt the butter in a large saucepan over medium heat. Add the onion and brown sugar and a pinch of salt and stir to coat. Cook, stirring often, until the onions are very soft and golden brown, about 20 minutes.
- Add the wine and stir up the glaze from the bottom of the pan. Stir in the berries, stock, vinegar, and thyme. Bring to a boil and cook until the liquid reduces by half, about 10 minutes.
- Whisk together the cornstarch and cold water in a small bowl until smooth. Add to the boiling liquid and cook, stirring, until the sauce is thick enough to coat the spoon. Season with the salt and pepper and keep warm over low heat, stirring occasionally.
- For the venison: Pat the medallions dry with paper towels and sprinkle both sides with the salt and pepper. Heat the oil and butter in a large skillet (preferably cast-iron) over high heat. Add half of the medallions and cook undisturbed until seared on the bottom, about 3 minutes. Turn and cook until the other side is seared but the meat is still rare in the center, about 2 minutes more. Transfer to a plate and tent loosely with foil to keep warm while you cook the remaining medallions. (Do not wrap the foil tightly around the plate or the trapped steam will overcook the meat.) Serve at once with the warm sauce.