Venison Medallions, Balsamic Reduction, Celery Pear Puree

Recipe Ingredients

4		Venison medallions - (abt 8 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Unsalted butter
3 tablespoons	45ml	Minced shallots
1/4 cup	59ml	Balsamic vinegar
		Celery Root-Pear Puree - (see recipe)

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E50) - from the TV FOOD - NETWORK

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