Pan-Seared Venison Medallions with Juniper Berry Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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.

Tender venison medallions pan-seared and served with a rich, aromatic juniper berry sauce inspired by the forested Montferland region. This European-inspired venison recipe, ready in about 30 minutes, pairs venison medallions, juniper berries, shallots 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: 10 min Cook: 20 min Serves 4 European cuisine 350 cal/serving

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Ingredients

8 pieces, about 150g each venison medallions
1 tbsp, lightly crushed juniper berries
2 small, finely chopped shallots
1/2 cup dry red wine
1 cup beef stock
3 tbsp unsalted butter
2 tbsp olive oil
1 tsp, chopped fresh thyme
to taste salt
to taste black pepper

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Instructions

Step 1: Pat dry 8 venison medallions and season both sides with salt and black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add the venison medallions to the skillet and sear for 3 minutes per side until browned on the outside but still pink inside. Remove and rest on a warm plate.
Step 3: Lower heat to medium and add 2 tbsp unsalted butter and 2 finely chopped shallots to the skillet. Sauté for 2 minutes until softened and fragrant.
Step 4: Stir in 1 tbsp lightly crushed juniper berries and cook for 30 seconds to release aroma.
Step 5: Pour in 1/2 cup dry red wine, scraping up any browned bits from the pan. Simmer for 3-4 minutes until reduced by half.
Step 6: Add 1 cup beef stock and 1 tsp chopped fresh thyme. Continue simmering for 5-7 minutes until sauce thickens and coats the back of a spoon.
Step 7: Whisk in the remaining 1 tbsp unsalted butter off heat to enrich the sauce. Adjust seasoning with salt and black pepper.
Step 8: Spoon the juniper berry sauce over the rested venison medallions and serve immediately.