Ingredients
Protein
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2 lbs venison loin or backstrap, sliced into medallions
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Sea salt and freshly cracked black pepper
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1 tsp crushed juniper berries
Aromatics & Vegetables
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1 medium yellow onion, finely sliced
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3 cloves garlic, minced
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8 oz wild mushrooms (chanterelles or porcini), sliced
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1 tbsp fresh dill, chopped
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1 tsp fresh thyme
Sauce
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½ cup dry red wine
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¾ cup beef or game stock
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½ cup sour cream (preferably Russian-style smetana)
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1 tsp smoked paprika
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1 tsp Dijon mustard
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1 tbsp unsalted butter
Finish
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Fresh dill sprigs
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Cracked black pepper
Intructions
1. Preheat & Sear
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Preheat the Nutristahl Large Skillet over medium heat for 2–3 minutes.
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Lightly oil the surface.
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Season venison with salt, pepper, and crushed juniper.
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Sear medallions 2–3 minutes per side until medium-rare.
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Remove and rest under foil.
The skillet’s encapsulated base ensures even caramelization without hot spots.
2. Build the Flavor Base
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In the same skillet, add butter.
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Sauté onions until translucent.
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Add garlic and mushrooms; cook until mushrooms release moisture and begin browning.
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Deglaze with red wine, scraping fond from the skillet surface.
3. Develop the Sauce
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Add stock and thyme.
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Simmer until slightly reduced (about 5–7 minutes).
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Lower heat and stir in sour cream, smoked paprika, and Dijon.
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Simmer gently—do not boil—to prevent curdling.
4. Finish
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Return venison to skillet.
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Spoon sauce over meat and warm gently for 2–3 minutes.
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Sprinkle with fresh dill and cracked pepper.
