Venison with sherry mushroom sauce –Discover the exquisite flavors of Venison Loin with Red Wine and Berry Sauce through this elegant recipe. Perfect for a special occasion, this dish combines tender venison with a rich and tangy sauce that elevates the dining experience. Below, you will find a detailed guide to create this gourmet dish from the comfort of your home.
Image of Venison Loin with Red Wine and Berry Sauce
Feast your eyes on this beautifully plated Venison Loin, accented with a vibrant red wine and berry sauce that complements the meat perfectly.
Ingredients
- 4 venison loin medallions
- 2 cups red wine
- 1 cup mixed berries (such as blueberries, blackberries, and raspberries)
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh thyme sprigs for garnish
Instructions
- Begin by marinating the venison loin medallions. Mix the red wine, honey, and balsamic vinegar in a bowl. Add the venison and coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Once marinated, remove the venison from the marinade and pat dry with paper towels. Season both sides with salt and black pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the venison medallions and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from the skillet and let rest for a few minutes.
- In the same skillet, add the mixed berries to the drippings and sauté for 2-3 minutes until they begin to soften. Pour in the reserved marinade and bring it to a simmer. Allow the sauce to reduce by half, stirring occasionally.
- Slice the rested venison medallions and plate them. Spoon the berry sauce over the top and garnish with fresh thyme sprigs.
This Venison Loin with Red Wine and Berry Sauce is a truly delectable dish that is sure to impress your guests. Pair it with a side of roasted vegetables or creamy mashed potatoes for a complete meal that embodies elegance and flavor.
