Seared Venison Medallions with Quick Cloudberry Chutney
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Tender medallions of venison cook up quickly –you can make the chutney several days ahead of time for a speedy weeknight dinner.
Ingredients
Red onion
2 cup(s), sliced, chopped
Table salt
½ tsp(s)
Granny Smith apple
1 large, peeled and diced small (1 ¼ cups)
Jam
½ cup(s), cloudberry
Rosemary
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
Rosemary
1 tsp(s), minced
Table salt
1 tsp(s)
Black pepper
¼ pinch(es)
Instructions
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.
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