Seared Venison Loin with California Cherry Compote
Prep: 60 mins
Cook: 5 mins
6 (2 oz) venison loin medallions
2 Tbsp butter
1 medium red onion, thinly sliced
3 fresh bay leaves
3 cinnamon sticks
10 whole peppercorns
1 cup Muscat du Baume de Venise
1.5 kg California cherries, washed and pitted
Caramelize the red onions in a sauté pan by cooking on low heat for approximately 10 minutes. Add the next 3 ingredients and stir until aromatic. Add the Muscat and deglaze the pan. Add the cherries and cook down for approximately 45 minutes on low heat.
Season venison medallions with salt and pepper. Heat butter in a sauté pan. Sear the venison, about 2 minutes per side for medium-rare.
Assemble and serve
Spoon the cherry compote on top of the medallions and serve.
Wine Pairing: Pinot Noir, George 'Vintage II,' Russian River Valley, California, 2004