Mojkovac Venison Medallions With Red Wine Sauce
Mojkovac Venison Medallions with Red Wine Sauce is a traditional Montenegrin dish that showcases the rich flavors of wild game and the robust taste of red wine. This elegant and hearty dish is perfect for a special occasion or a cozy dinner at home.
Ingredients
- 1 lb venison tenderloin, cut into 1-inch thick slices
- 2 tbsp olive oil
- 1/2 cup red wine
- 1/4 cup beef broth
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- Salt and pepper to taste
Instructions
- Season the venison medallions with salt and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Sear the venison for 2-3 minutes on each side for medium-rare, or to your desired doneness. Remove from the skillet and let it rest.
- In the same skillet, add the remaining olive oil and sauté the garlic and shallot until softened.
- Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the skillet.
- Simmer the sauce until it reduces by half and thickens slightly.
- Return the venison to the skillet and coat it with the red wine sauce.
- Serve the venison medallions with the red wine sauce drizzled on top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 30g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Skillet Tongs Knife Cutting board
Tools
Meat thermometer
Serving suggestions
Serve the Mojkovac Venison Medallions with Red Wine Sauce alongside roasted vegetables and a glass of full-bodied red wine.
Tips & tricks
For the best results, make sure to not overcook the venison, as it can become tough and dry.
Cost
$25