Venison Medallions with Caramelized Black Grapes & Bitter Endive

Venison Medallions w/ Grapes, Balsamic & Roasted Endive

Sarah Mickey All Recipes, Venison Recipes Leave a Comment

Venison Medallions with Caramelized Black Grapes & Bitter Endive

Makes 2-48 Servings
wine WINE PAIRING
Amarone or Valpolicella

Flavorful tender venison Denver leg medallions paired with bitter braised endive & tart-sweet caramelized vinegared grapes.

INGREDIENTS
  • Roasted Endives
  • 6 Endives, cut in half
  • 1 tbsp Butter
  • 1 tsp Salt
  • 1 cup Chicken Stock
  • 1 tbsp Balsamic Vinegar
  • Grapes
  • 1 tbsp High Heat Oil (safflower, grapeseed or canola)
  • 3 cups Halved Black Grapes
  • ¼ cup Balsamic Vinegar
  • 1/2 tsp Salt
  • 1 tsp Chopped Thyme

DIRECTIONS

  • Cook the Endives:
1

Preheat your oven to 400°F.
2

Put the endives in a large, oven-safe skillet, cut-side down. Add the butter, salt, chicken stock and balsamic vinegar to the skillet, cover it, then move it to the oven to roast for 30 minutes.
3

After 30 minutes remove the cover from the skillet and continue to roast for an additional 30 minutes, until the liquid has evaporated and the endive has browned.

  • Sear the Venison:
4

Season the venison with salt & pepper, then sear it on all sides in an oiled, oven-safe frying pan.
5

Move the pan to the oven and roast until the venison reaches an internal temp of 125-230°F (rare-medium rare).
6

Remove the venison from the pan to a clean plate to rest, loosely covered, for 10-15 minutes.

  • Cook the Grapes:
7

Combine the high heat oil and the grapes in a large cast iron skillet. Cook the grapes over medium-high heat until they’ve caramelized.
8

Once they’ve caramelized, add the balsamic and the salt, simmering until the balsamic has reached a syrupy consistency.
9

Add the chopped thyme.
10

Slice the venison against the grain. Serve it with the endives and grapes, finished with a little salt and chopped thyme.
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