Recipe for the Festive Season | Venison Medallions

 Pan-seared Venison Medallions 
with Balsamic Berry Sauce  

serves 4 guests

Recipe perfectly paired with :

2013 Barolo Cerequio, Michele Chiarlo, Piedmont, Italy



1kg well-trimmed Venison Medallions cut into 2 cm cuts

30ml Ogygia Unfiltered Extra Virgin Olive Oil

2 Spring of fresh Rosemary finely chopped

2 Garlic Cloves finely chopped

75ml Michele Chiarlo Le Orme Barbera d’Asti Wine

75ml Giuseppe Giusti Aceto Balsamico

50g Brezzo Salsa Dolce Mirtilli Rossi 

50g Beppino Occelli Butter 

200g fresh Berries

75g La Tosi Gorgonzola Cucchiaio



Season Meat evenly with Salt and Pepper. Heat Olive Oil in a large skillet over medium-high heat. Add Meat and brown on each side, about 1 – 2 minutes each side, but not past rare.

Add Rosemary, Garlic, Wine, Balsamic Vinegar and Salsa Dolce.

Remove Meat after 1 minute and keep warm.

Reduce Liquid to a few tablespoons. Whisk in chilled Butter until melted. Immediately remove pan from heat and stir in Berries.

Arrange Medallions on plates, spoon Sauce over and top with Cheese.