Garlic Herb Venison Medallions with Cauliflower Puree

 

Garlic Herb Venison Medallions with Cauliflower Purée

Description:
Seared venison tenderloin medallions marinated in garlic, rosemary, and olive oil, served over a creamy cauliflower purée with a drizzle of herb-infused pan sauce.

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Ingredients (Serves 2–3):

For the Venison:

• 1 lb venison tenderloin, sliced into 1-inch medallions

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp fresh rosemary, chopped

• 1 tsp fresh thyme, chopped

• Salt and pepper to taste

For the Cauliflower Purée:

• 1 small head of cauliflower, chopped

• 2 tbsp butter

• 2 tbsp heavy cream

• Salt and pepper to taste

• Optional: 1 tbsp grated Parmesan

Pan Sauce (optional):

• 1/4 cup beef broth

• 1 tbsp butter

• Splash of red wine vinegar or balsamic vinegar

• Fresh thyme sprig

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Instructions:

1. Marinate the Venison:
   Combine olive oil, garlic, rosemary, thyme, salt, and pepper in a bowl. Toss venison medallions in the mixture and marinate for at least 30 minutes (or overnight for deeper flavor).

2. Make the Cauliflower Purée:
   Steam the cauliflower until tender (about 10 minutes). Blend in a food processor with butter, cream, salt, pepper, and optional Parmesan until smooth and creamy. Set aside, keep warm.

3. Sear the Venison:
   Heat a skillet over medium-high heat. Sear medallions for 2–3 minutes per side until browned and cooked to medium-rare or preferred doneness. Remove and let rest.

4. Make the Pan Sauce (Optional):
   In the same pan, add broth and vinegar, scraping browned bits. Simmer for 2–3 minutes, stir in butter and thyme. Reduce slightly and drizzle over the meat.

5. Serve:
   Spoon cauliflower purée onto plates, top with venison medallions, and drizzle with pan sauce. Garnish with extra herbs if desired.