A refined dish featuring tender venison medallions paired with a luscious thyme and blueberry reduction, perfect for a special dinner.
Slice the venison into medallions approximately 1 inch thick.
Ensure even slices for consistent cooking.
Heat the olive oil in a frying pan over medium-high heat.
Preheat the pan to ensure a good sear on the meat.
Sear the venison medallions for 2-3 minutes on each side until browned but still pink inside. Remove and keep warm.
Avoid overcooking to maintain tenderness.
In the same pan, sauté the shallots, garlic, and thyme for 2-3 minutes until fragrant.
Stir frequently to prevent burning.
Deglaze the pan with red wine, then add the red currant jelly. Stir and reduce by half.
Scrape the pan to incorporate all the flavors.
Add the blueberries to the sauce and simmer until they burst, about 3 minutes.
Gently press the berries to release their juices.
Stir in the butter off the heat until melted. Season with salt and pepper.
Adding butter off heat creates a silky texture.
Serve the venison medallions with the sauce drizzled over and garnish with thyme sprigs.
Present with a side of your choice for a complete meal.
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