Herb-Roasted Venison Medallions with Red Wine Reduction

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy venison medallions roasted with fresh herbs and served with a velvety red wine reduction sauce. This French-inspired venison recipe, ready in about 35 minutes, pairs venison tenderloin, fresh rosemary, fresh thyme 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.

Prep: 15 min Cook: 20 min Serves 4 French cuisine 350 cal/serving

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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

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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.