FALLOW VENISON MEDALLIONS WITH BLUEBERRY-CITRUS SAUCE

FALLOW VENISON MEDALLIONS WITH BLUEBERRY-CITRUS SAUCE image

Categories Game

Yield 4 servings

Number Of Ingredients 10

1 cup Blueberries (fresh or frozen).
6 tbsp. Orange Juice.
6 tbsp. Lemon Juice.
2 tbsp. Vermouth.
2 tbsp. Grated Orange peel.
2 tbsp. Grated Lemon peel.
1 tsp. Fresh Ginger (minced).
3 tsp. Butter.
1 lb. Fallow Venison Medallions.
Salt and Pepper to taste

Steps:

Combine the blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel, and ginger. Stir to blend and set aside. Melt butter in a large, heavy skillet and sauté Elk Medallions quickly until browned on both sides - do not cook past medium - rare. Transfer Elk to a platter and keep warm. Add the blueberry mixture to the skillet and cook until the mixture thickens, scraping up any brown bits. (about 2 minutes). Spoon the blueberry mixture over the meat and serve.