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.

Mojkovac Venison Medallions With Red Wine Sauce

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

  1. Season the venison medallions with salt and pepper.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
  3. 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.
  4. In the same skillet, add the remaining olive oil and sauté the garlic and shallot until softened.
  5. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the skillet.
  6. Simmer the sauce until it reduces by half and thickens slightly.
  7. Return the venison to the skillet and coat it with the red wine sauce.
  8. 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