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Photo of Seared Venison Medallions with Quick Cloudberry Chutney by WW

Seared Venison Medallions with Quick Cloudberry Chutney

6
6
6
SmartPoints® value per serving
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

uncooked red onion(s)

2 cup(s), chopped, 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, For Venison:

uncooked venison

4 oz

rosemary

1 tsp(s), minced

table salt

1 tsp(s)

black pepper

¼ pinch

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.

Notes

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.

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