Pan-Roasted Venison Medallions with Juniper Berry Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender venison medallions pan-roasted and served with a rich juniper berry and red wine sauce, inspired by the wild game of northern forests. This french-inspired beef ready in about 35 minutes blends crushed juniper berries, red wine, beef broth into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 3 French cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 6 venison medallions (4 oz each) and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the venison medallions to the skillet and sear for 3 minutes on each side, until a deep brown crust forms and the internal temperature reaches 130°F for medium-rare. Remove medallions and rest on a plate covered loosely with foil.
  3. Step 3: In the same skillet, reduce heat to medium and add 2 tbsp unsalted butter and 2 finely chopped shallots. Sauté for 2 minutes until softened and fragrant.
  4. Step 4: Add 1 tbsp crushed juniper berries and 1 tsp chopped fresh rosemary, cooking for 30 seconds until aromatic.
  5. Step 5: Pour in 1 cup red wine and 1/2 cup beef broth, stirring and scraping the pan to loosen browned bits. Simmer for 8-10 minutes until the sauce reduces by half and thickens to a glossy consistency.
  6. Step 6: Return the venison medallions to the skillet for 1 minute to warm through, spooning sauce over them before serving.

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Frequently asked questions

How long does Pan-Roasted Venison Medallions with Juniper Berry Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Roasted Venison Medallions with Juniper Berry Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Roasted Venison Medallions with Juniper Berry Sauce?

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 Pan-Roasted Venison Medallions with Juniper Berry Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Pan-Roasted Venison Medallions with Juniper Berry Sauce?

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.

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