Seared Venison Medallions with Quick Cloudberry Chutney
Uncooked red onion(s)
2 cup(s), chopped, chopped
Granny Smith apple
1 large, peeled and diced small (1 ¼ cups)
½ cup(s), cloudberry
1½ tsp(s), minced
Apple cider vinegar
¼ pinch, For Venison:
1 tsp(s), minced
- 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.
- 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.