This dish highlights the rich, lean flavor of venison, enhanced with a sweet-savory honey and soy glaze that caramelizes beautifully on the pan. Each medallion is tender and juicy, complemented by the natural earthiness of roasted beet purée. A reduction of red wine and juniper berries adds aromatic complexity, balancing the savory notes with a subtle piney sweetness.
The combination of textures and flavors creates a dish that is both bold and elegant. The silky beet purée softens the intensity of the venison, while the juniper berry reduction ties the plate together with depth and sophistication. It’s a refined, restaurant-quality dish that’s perfect for special occasions.
Ingredients
For the venison medallions:
4 venison medallions (about 150g each)
Salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon Dijon mustard
For the roasted beet purée:
2 large red beets, peeled and cubed
1 tablespoon olive oil
Salt to taste
2 tablespoons heavy cream
For the juniper berry reduction:
1/2 cup red wine
1/4 cup beef or venison stock
1 tablespoon juniper berries, lightly crushed
1 teaspoon honey
1 small shallot, finely chopped
Instructions
Preheat the oven to 200°C (400°F). Toss beet cubes with olive oil and salt, spread on a baking sheet, and roast for 25–30 minutes until tender. Once cooked, blend the beets with heavy cream until smooth, adjusting salt to taste. For the venison, whisk together honey, soy sauce, and Dijon mustard. Season medallions with salt and pepper, then brush with half of the glaze. Heat olive oil in a skillet over medium-high heat and sear the medallions for 2–3 minutes per side for medium-rare, basting occasionally with the remaining glaze. Remove from heat and let rest for 5 minutes.
For the juniper berry reduction, sauté shallots in a small saucepan over medium heat until softened. Add crushed juniper berries, red wine, stock, and honey. Simmer until the liquid is reduced by half and slightly thickened. Strain if desired for a smooth finish. To serve, place a dollop of roasted beet purée on each plate, top with venison medallions, and drizzle the juniper berry reduction over the top. Garnish with fresh thyme if desired.
Tips
Let venison rest after searing to maintain juiciness.
Avoid overcooking—venison is lean and can dry out quickly.
Lightly crush juniper berries to release flavor without overpowering the dish.
Roast beets ahead of time to simplify plating.
Pair with a full-bodied red wine for a complete experience.