Balsamic Glazed Venison
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
  1. 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.
  2. 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.
  3. 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.
  4. Season the venison on both sides with salt and pepper.
  5. 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.
  6. 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.
  7. 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.
  8. 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
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/balsamic-glazed-venison/