Herb-Roasted Venison Medallions with Red Wine Reduction
Juicy venison medallions roasted with fresh herbs and served with a velvety red wine reduction sauce. This french-inspired beef ready in about 35 minutes pairs chopped fresh rosemary, chopped fresh thyme, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch medallions venison tenderloin
- 1 tbsp, chopped fresh rosemary
- 1 tbsp, chopped fresh thyme
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3/4 cup red wine
- 2 tbsp unsalted butter
- 1 small, finely chopped shallot
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Rub 1 lb venison medallions with 3 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Heat a large ovenproof skillet over medium-high heat. Sear the medallions for 2 minutes per side until browned.
- Step 3: Transfer the skillet to the oven and roast the medallions for 6-8 minutes for medium-rare, or longer to desired doneness. Remove medallions and keep warm.
- Step 4: In the same skillet over medium heat, add 1 small finely chopped shallot and sauté for 2 minutes until softened.
- Step 5: Pour in 3/4 cup red wine, scraping the bottom to loosen browned bits. Simmer until reduced by half, about 5 minutes.
- Step 6: Remove from heat and whisk in 2 tbsp unsalted butter until the sauce is glossy and smooth. Spoon sauce over venison medallions and serve immediately.
Frequently asked questions
How long does Herb-Roasted Venison Medallions with Red Wine Reduction take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Venison Medallions with Red Wine Reduction?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped fresh rosemary from drying out.
Can I substitute ingredients in Herb-Roasted Venison Medallions with Red Wine Reduction?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Venison Medallions with Red Wine Reduction for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Roasted Venison Medallions with Red Wine Reduction?
French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
