Photo of Seared Venison Medallions with Quick Cloudberry Chutney by WW

Seared Venison Medallions with Quick Cloudberry Chutney

Points® value
Total Time
25 min
10 min
15 min
Tender medallions of venison cook up quickly –you can make the chutney several days ahead of time for a speedy weeknight dinner.


Red onion

2 cup(s), sliced, chopped

Table salt

½ tsp(s)

Granny Smith apple

1 large, peeled and diced small (1 ¼ cups)


½ cup(s), cloudberry


1½ tsp(s), minced

Apple cider vinegar

½ tsp(s)

Mustard seed

½ tsp(s)

Black pepper

¼ pinch(es), For Venison:

Uncooked venison (deer)

4 oz


1 tsp(s), minced

Table salt

1 tsp(s)

Black pepper

¼ pinch(es)


  1. For Chutney: Heat oil in a small nonstick sauce pan over medium heat. Add onion and salt and cook for 5 minutes until slightly softened. Add apple and cook an additional 2 minutes. Stir in jam, vinegar, mustard seeds, rosemary, and pepper and cook for 5 minutes so flavors combine. Keep/serve warm.
  2. For Venison: Combine oil, vinegar, rosemary, granulated garlic, salt, and pepper in a large bowl. Coat medallions and marinate overnight or for an hour at room temperature. Coat a large non-stick sauté pan with cooking spray and heat over medium-high heat. Add medallions and cook approximately 4-5 minutes per side, until well-browned and medium rare (125 degrees). Let rest for 5 minutes. Cross slice medallions and serve with chutney.


If your medallions are different thicknesses you can finish cooking them in a 400 oven for 5-10 minutes, or until a meat thermometer inserted in the center registers 125 degrees.