Balsamic Glazed Venison

No post yesterday and I’m running late today – I’m just busy, busy, busy! Part of it is I’m waiting on something to tell you all about, but it’s a bit out of my control right now so you get another recipe.

If you remember, last week I posted about the meals we were served when The Young One and I attended “Golden Flash Day” at Kent State so we could tour the College of Communication and Information and attend a seminar on financial aid (which we are in dire need of). It was basically gluten, carbage and more gluten-y carbage, and toward the end of the post I made mention that I went back for seconds of the venison I made for dinner that night.

This is it.

Yes, I was pretty much starving, but I may have gone back for seconds anyway – something I don’t do often – because this was just delicious. I used the last of our venison backstrap for the dish, and I’m really mourning it’s passing because I’ve decided it is in the Top 3 of my favorite cuts of meat. Cooked properly, it is flavorful, juicy and unbelievably tender even when prepared very, very rare, and I’m a medium-rare to medium kinda gal when it comes to red meat. Served over the celery root-pear puree, it was one of the best meals I’d eaten, ravenously hungry or not, in quite some time. This recipe is definitely a keeper.

I know the list of ingredients is long, as are the directions, but it’s not difficult at all – you’re simply making two separate components for the dish (which I basely stole from Emeril Lagasse). When it comes down to it, the most time-consuming part of the recipe is boiling the celery root.

Note: If you don’t have any venison backstrap – you poor thing – this would work quite well with beef tenderloin.

5.0 from 2 reviews

Balsamic Glazed Venison

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Serves: 4

Ingredients

4 venison backstrap medallions, about 6 ounces each
salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons ghee
1 cup onion, thinly sliced
1/4 cup balsamic vinegar

Puree:

1 pound celery root, peeled and cut into 2-inch pieces
1 large pear, peeled, cored, and cut into 1-inch pieces
4 tablespoons ghee or butter, divided
1/2 cup dry white wine
1/4 cup coconut milk or heavy cream
pinch nutmeg
salt and freshly ground black pepper

Instructions

In a large saucepan, cover the celery root with water. Bring to a boil over high heat; reduce the heat and simmer, covered, until tender, about 20 minutes. Drain.
While the celery root is cooking, melt 2 tablespoons of ghee in a large skillet over medium-high heat. Cook the pear, stirring occasionally, until soft, about 5 minutes. Add the wine and continue cooking, until the pear break down and the mixture thickens. Remove from the heat.
Transfer the celery root and pear mixture to a food processor. Add the coconut milk or cream and remaining 2 tablespoons of ghee and puree until smooth. Season with the nutmeg, and salt and pepper to taste. Set aside and keep warm.
Season the venison on both sides with salt and pepper.
Heat the ghee in a large skillet over high heat. Sear the venison until brown, about 2 minutes per side. Remove from the pan and cover loosely with foil.
Reduce the heat to medium and add the olive oil and onions. Cook, stirring frequently, until the onions begin to turn golden, 4 or 5 minutes. Add the vinegar, stirring up any brown bits, and return the venison to the pan along with the accumulated juices. Cook for another 2 to 3 minutes, or until the venison is at the preferred doneness. Remove from the heat and season to taste with salt and pepper, if necessary.
Divide the celery root-pear puree among 4 serving plates. Slice the venison medallions and place on the puree; drizzle with the balsamic reduction in the pan and top with the caramelized onions.
Nutrition (per serving): 453 calories, 28.8g total fat, 88.5mg cholesterol, 155.8mg sodium, 750.8mg potassium, 26.1g carbohydrates, 4.3g fiber, 11.3g sugar, 19.2g protein