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.