Venison Medallions with Balsamic Reduction and Celery Pear Puree

Total Time:
1 hr
30 min
30 min


  • 4 venison medallions, about 8 ounces each
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 tablespoons minced shallots
  • 1/4 cup balsamic vinegar
  • Celery Root-Pear Puree, recipe follows
  • Celery Root Pear Puree:
  • 1 pound celery root, peeled and cut into 2-inch pieces
  • 1 pound pears, peeled, cored, and cut into 1-inch pieces
  • 4 tablespoons unsalted butter
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • Pinch nutmeg
  • Salt
  • Freshly ground black pepper

Season the venison on both sides with salt and pepper.

In a large skillet, heat the oil over medium-high heat. Add the venison and cook until brown, about 3 minutes per side. Remove from the heat and cover to keep warm.

Add the butter and shallots to the pan and cook, stirring, for 2 minutes. Add the vinegar and stir to deglaze the pan, about 1 minute. Add any juices that have run off from the venison and stir to incorporate. Remove from the heat and adjust seasoning, to taste.

Divide the Celery Root-Pear Puree among 4 serving plates and top each with a venison medallion. Pour the balsamic reduction over the venison and serve.

Celery Root Pear Puree:

Place the celery root in a saucepan, and cover with water. Bring to a boil. Lower the heat and simmer, covered, until tender, about 20 minutes. Drain in a colander.

Meanwhile, in a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the pears and cook, stirring, until soft, about 5 minutes. Add the wine and cook, stirring, until thick and the pears fall apart. Remove from the heat.

Return the drained celery root and pears to a food processor. Add the cream and remaining 2 tablespoons of butter and puree until smooth. Season with the nutmeg, and salt and pepper to taste.

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