Tender venison medallions are quickly seared and served with a tart-sweet cranberry and red wine sauce, alongside golden duchess potatoes. This elegant game recipe balances richness, acidity, and gentle fruitiness for a restaurant-style main course at home.
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Overview
Preparation
35 min
Cooking
45 min
Total time
80 min
Servings
4
Marinade
No
Difficulty
Intermediate
Ingredients
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
lombo de veado
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
Quantities update automatically.
portions
Preparation
20 min
Melt 10 g of the butter in a saucepan over low to medium heat. Add the shallots and cook gently for 3 to 4 minutes until softened but not colored. Pour in the red wine and add the bay leaf, then bring to a simmer.
10 min
Reduce the wine by about half. Remove the bay leaf. Stir the cornstarch with the cold water until smooth, then whisk it into the sauce. Add the cranberries, brown sugar, and blackcurrant jelly. Simmer gently until the berries soften and the sauce becomes glossy. Season with salt and black pepper.
5 min
Meanwhile, place the potatoes in a pot of cold salted water. Bring to a boil and cook until fully tender. Drain well, then peel while still warm.
15 min
Mash or rice the hot potatoes until smooth. Mix in the 50 g butter, then add the egg yolks one at a time, stirring well after each addition until the mixture is smooth, rich, and pipeable. Taste and adjust seasoning if needed.
10 min
Heat the oven to 200°C. Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe walnut-sized rosettes onto a parchment-lined baking tray. Lightly brush with neutral oil for even browning.
10 min
Bake the duchess potatoes until lightly puffed and golden on the edges. Keep warm.
8 min
Reheat the sauce if needed, then remove it from the heat and whisk in the remaining 40 g cold butter a little at a time to give the sauce shine and a silky texture. Check the seasoning and keep warm without boiling.
5 min
Pat the venison dry and season just before cooking with flaky sea salt and black pepper. Heat a heavy frying pan until hot, add the 20 g butter, then sear the medallions for about 2 to 3 minutes per side for rare, depending on thickness. Rest the meat for 4 to 5 minutes before serving.
Tips
Plating
Pairings
Braised red cabbage
Its sweet-sour profile echoes the cranberry sauce and complements game beautifully.
Buttered savoy cabbage
A softer, greener side that keeps the plate elegant and balanced.
Roasted celeriac
Earthy and slightly nutty, it pairs naturally with venison.
Food & wine pairing
FAQ
Rare to medium-rare is ideal. Because venison is very lean, it can become dry and tough if cooked too far.
Yes. Frozen cranberries work very well in the sauce and can be added straight from frozen.
Yes. Make the sauce base in advance, then gently reheat and whisk in the cold butter just before serving for the best texture.
Redcurrant jelly is the closest substitute. A little cranberry jelly can also work if needed.
Yes. Pipe them onto the tray ahead of time and chill, then brush lightly with oil and bake just before serving.
Comments
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