CATEGORY:

Game

SERVES:

4

Hazelnut-Crusted Venison Medallions

INGREDIENTS
  • 4 venison medallions
  • 1/2 cup hazelnuts, finely chopped
  • 1/2 cup breadcrumbs
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 egg, beaten
  • 2 tablespoon olive oil
  • 1/2 cup red wine
  • 1/2 cup beef stock
  • 1 tablespoon butter
METHOD / INSTRUCTIONS
  1. Mix hazelnuts, breadcrumbs, thyme, garlic powder, salt, and pepper.
  2. Dip venison medallions in beaten egg, then coat with the hazelnut mixture.
  3. Heat olive oil in a skillet and sear medallions for 3 minutes per side.
  4. Remove venison and deglaze pan with red wine and beef stock. Reduce slightly and whisk in butter.
  5. Serve medallions with sauce drizzled on top.

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