Venison Medallions Recipe: Tender and Juicy with Rich Red Wine Sauce

I’ve perfected pan-searing venison medallions to achieve tender, juicy results every time. The key is a hot skillet and precise temperature control. By searing at high heat, then finishing in the oven, you’ll lock in those rich, gamey flavors.

Paired with a rich red wine reduction sauce, these medallions become a sophisticated main course. The sauce’s deep, fruity notes complement the venison’s earthy taste beautifully. Serve with roasted vegetables or creamy mashed potatoes for a complete meal.

Ingredients for Venison Medallions

Tender venison medallions meet rich red wine sauce in this sophisticated main course.

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The venison matters here. Look for center-cut medallions about 1.5 inches thick—this ensures even cooking. Most butcher counters will have this cut, or you can special order from a reputable game meat supplier. I usually grab mine from Whole Foods when I’m in a pinch.

No red wine? Beef broth with a splash of balsamic gets you close. Fresh thyme is ideal but dried works at one-third the amount. If using dried thyme, add it earlier in the cooking process so the flavors can meld. The shallots can be replaced with yellow onions if that’s what you have on hand.

This dish reheats beautifully—honestly tastes better the next day once everything melds together. Keeps 3-4 days in the fridge, freezes for 2-3 months. I portion mine into containers so dinners are sorted for the week. When reheating, do it gently over low heat to maintain the tenderness of the venison.

Step-by-Step Instructions for Venison Medallions

Here’s the method to achieve tender, juicy venison medallions with a rich red wine sauce.

Step 1: Prepare and Season the Venison Medallions

Begin by seasoning the 1.5 lb Venison Medallions with 1 tsp Salt and 0.5 tsp Black Pepper. I like to season them generously on all sides to ensure they’re flavorful throughout. Let them sit at room temperature for 30 minutes before cooking to help them cook more evenly. Meanwhile, prepare the sauce ingredients by mincing the 4 cloves Garlic Cloves and finely chopping the 2 whole Shallots.

While the venison rests, chop the 2 tbsp Fresh Thyme and 1 tbsp Fresh Rosemary. I prefer using fresh herbs for the best flavor, but you can substitute with dried herbs if needed. Keep the chopped herbs aside until you’re ready to use them in the sauce.

Step 2: Sear the Venison Medallions

Heat 2 tbsp Olive Oil in a large skillet over high heat until it just starts to smoke. Pat the venison medallions dry with paper towels to remove excess moisture, which helps achieve a better sear. Dredge the medallions lightly in 1 tbsp All-Purpose Flour, shaking off any excess. Sear the medallions for 2-3 minutes per side until they develop a nice brown crust. Remove the medallions from the skillet and set them aside on a plate to rest.

After searing, the skillet should have a nice brown fond on the bottom—this is where the flavor is! Be careful not to burn the fond; if it starts to get too dark, deglaze with a splash of 1 cup Red Wine to prevent burning. Let it reduce slightly before proceeding.

Step 3: Make the Red Wine Sauce

In the same skillet, reduce the heat to medium and add the chopped 2 whole Shallots. Cook for 3-4 minutes until they’re softened and fragrant. Add the minced 4 cloves Garlic Cloves and cook for another 1 minute until fragrant. Pour in the remaining 1 cup Red Wine and 1 cup Beef Broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Bring the sauce to a simmer and let it reduce by half, about 5-7 minutes. You’ll know it’s ready when the sauce thickens slightly and coats the back of a spoon. Stir in 4 tbsp Unsalted Butter until melted, then add the chopped 2 tbsp Fresh Thyme. Season with additional salt and pepper to taste.

Step 4: Finish Cooking the Venison Medallions

Return the venison medallions to the skillet with the red wine sauce. If they’re still raw in the center, let them simmer in the sauce for 2-3 minutes to finish cooking. For medium-rare, aim for an internal temperature of 130-135°F. Use a meat thermometer to check the temperature, especially if you’re unsure. Once cooked to your liking, remove the medallions from the sauce and let them rest for 5 minutes before serving.

To serve, spoon some of the rich red wine sauce over the venison medallions and garnish with additional chopped 1 tbsp Fresh Rosemary if desired. The sauce should be velvety and full-bodied, coating the venison beautifully. Enjoy your tender and juicy venison medallions with the rich, flavorful sauce.

Wine and Beer Pairings for This Dish

Red Wine Pairings

A rich, full-bodied red wine pairs beautifully with venison medallions. I recommend a Cabernet Sauvignon or Syrah/Shiraz as they complement the gamey flavors. The tannins in these wines stand up nicely to the bold flavor of the venison. For a more specific recommendation, try a Napa Valley Cabernet or a Sheridan Syrah for their complexity and depth. 🍷

Other Wine Options

If Cabernet isn’t your style, consider a Pinot Noir for its lighter, more elegant profile. The acidity will cut through the richness of the red wine sauce. For those who prefer white wine, a dry Riesling can work well, especially if you’ve added fruit elements to your sauce. The crispness helps balance the dish.

Beer Pairing Suggestions

For beer lovers, a robust Porter or Stout can stand up to the strong flavors of venison. The roasted malt flavors complement the seared crust on the medallions. If you prefer something lighter, a Belgian Dubbel with its complex malt profile and subtle fruit notes can be an interesting match. The beer’s complexity won’t overpower the venison. 🍺

Non-Alcoholic Alternatives

For those avoiding alcohol, a spiced cranberry spritzer can be a refreshing accompaniment. The tartness cuts through the richness, while the spices complement the gamey flavors. Alternatively, a blackberry ginger fizz adds a fruity contrast that works well with the earthy venison. The ginger adds a pleasant warmth to the pairing.

Serving Suggestions

When serving venison medallions, consider the overall presentation. A drizzle of that rich red wine reduction sauce on the plate adds visual appeal. Garnish with fresh herbs like thyme or rosemary for a pop of color. Pairing with roasted root vegetables or creamy mashed potatoes can round out the meal nicely. The earthiness of these sides complements the venison beautifully.