Pan-Seared Venison Medallions with Berry Sauce

Ingredients

Ingredients

• 1 lb venison medallions
• 1 cup mixed berries (fresh or frozen)
• 1/2 cup dry red wine
• 1 shallot
• 4 tbsp unsalted butter
• 1 tsp fresh rosemary
• 1 garlic head
• 2 lb russet potatoes
• 1/2 cup heavy cream
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and quarter 2 pounds of potatoes, then place in a pot of salted water and bring to a boil.
3. Roast 1 head of garlic by wrapping in foil and baking for 30-40 minutes until soft; squeeze out cloves once cooled.
4. While potatoes boil, pat dry 4 venison medallions (about 6 oz each) and season with salt and pepper.
5. Heat 2 tablespoons olive oil in a skillet over medium-high heat.
6. Sear venison medallions for 3-4 minutes per side until medium-rare (internal temperature 135°F); remove and let rest.
7. In the same skillet, melt 2 tablespoons butter over medium heat.
8. Add 1 finely chopped shallot and 1 teaspoon chopped fresh rosemary; sauté for 2 minutes until softened.
9. Stir in 1 cup mixed berries and cook for 3 minutes until they start to break down.
10. Pour in 1/2 cup red wine, scraping up browned bits, and simmer for 5-7 minutes until reduced by half.
11. Mash roasted garlic into the sauce and season with salt and pepper; keep warm.
12. Drain boiled potatoes and return to pot over low heat to evaporate moisture.
13. Mash potatoes with 1/2 cup heavy cream, 2 tablespoons butter, salt, and pepper until smooth.
14. Slice rested venison medallions.
15. Plate mashed potatoes, top with sliced venison, and drizzle with berry sauce.