Skip to main content

Seared Venison Medallions with Justin's Cabernet Sauvignon #winePW #sponsor


Here we are with yet another recipe post and wine pairing for the week running up to our Valentines #WinePW. Click to read Christy of Confessions of a Culinary Diva's invitation to the Saturday #WinePW event. We're getting closer!

I had venison medallions that I'd purchased from D'Artagnan Foods. And I wanted to sear them and serve them with Justin Vineyards & Winery's Cabernet Sauvignon. I've long been a fan of Justin. And whenever we're in Paso Robles, we stop by. I was also excited to hear that Wine Enthusiast named them 2015 Winery of the Year. Nice and well-deserved!


In the Glass...
I rarely say that a wine is pretty. But this one really, really is! It's clear with almost a garnet glow where the wine hits the glass.


On the nose, it's aromatic with both sweet berries and fragrant spices. On the palate, it's sophisticated with savory notes and expertly balanced tannins. What a wine!

On the Plate...
The savory notes in the wine had me thinking: juniper. Nothing goes as well together as wild game and juniper, right?  Well, except for wild game, juniper, and an awesome red wine. I served these seared venison medallions on top of juniper-scented mashed potatoes and seared kale with a blanket to caramelized onions and mushrooms in a juniper-gin sauce. It was earthy deliciousness.


Ingredients serves 4

  • 4 venison medallions, approximately 4 ounces each
  • freshly ground salt
  • freshly ground pepper
  • olive oil
  • 3 T butter
  • 1 onion, peeled and thinly sliced
  • 1 shallot, minced
  • 2 C sliced mushrooms (I used brown crimini mushrooms)
  • 1 ounce gin
  • 1/4 C beef (or venison) stock
  • 1/4 C red wine
  • 2 crushed juniper berries
  • 2 t fresh rosemary, chopped
  • 2 T crème fraîche
  • For serving: seared kale and juniper-scented mashed potatoes


Procedure
Salt and pepper the venison medallions. Set aside at room temperature for half an hour.

Heat a splash of olive oil and 3 T butter in a large, flat-bottom pan over medium-high heat. Add the sliced onions, then sear the venison on all sides. This should take 2 to 3 minutes on each side of the medallion. Set aside and let rest while you made the sauce.

Add the shallot to the pan and saute for with the onions. Add the mushroom and cook until softened and caramelized. Pour the gin, stock, and red wine into the pan; add in the crushed juniper berries. Raise the heat and let the sauce reduce by one half. Turn off the heat, fold in the rosemary, then whisk in the crème fraîche.

To serve, plate your mashed potatoes. Place seared kale on top of the potatoes and lay the medallion over the kale. Spoon the sauce over the top and finish with some more salt and pepper, if desired.


Find Justin Vineyards & Winery
on the web
on Twitter

*Disclosure: I did receive sample wines from Benson Marketing Group for the purpose of creating pairings and developing recipes. But no additional compensation was received and opinions are completely my own.

Comments

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce