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Seared Venison Loin with California Cherry Compote

Seared Venison Loin with California Cherry Compote
  • Serves: 6
  • Prep: 60 mins
  • Cook: 5 mins
  • Cut: Tenderloin

Ingredients

  • 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

Cherry compote

  • 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.

Venison

  • 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

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  © 2013 Alliance Group

  © 2013 Alliance Group