Poached Venison Medallions with Red Wine Reduction

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

Tender venison medallions gently poached and served with a rich red wine reduction sauce, inspired by the dramatic themes of a mysterious banquet. This french-inspired beef ready in about 40 minutes pairs (about 6 oz each) venison medallions, dry red wine, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 25 min Serves 4 French cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Season 8 venison medallions with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the venison medallions for 2 minutes per side until browned but not cooked through, then remove and set aside.
  3. Step 3: In the same skillet, add 3 tbsp butter, 2 finely chopped shallots, and 2 minced garlic cloves, sautéing for 2-3 minutes until fragrant and softened.
  4. Step 4: Pour in 1 cup dry red wine and 1 cup beef broth, scraping the bottom of the pan to release any browned bits.
  5. Step 5: Add 2 sprigs fresh thyme and bring the liquid to a simmer over medium heat; reduce by half until the sauce thickens and coats the back of a spoon, about 10 minutes.
  6. Step 6: Return the venison medallions to the skillet and poach gently in the sauce for 5 minutes until cooked to medium-rare.
  7. Step 7: Remove thyme sprigs, adjust seasoning with salt and pepper if needed, and serve the medallions drizzled with the red wine reduction.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Poached Venison Medallions with Red Wine Reduction take to make?

Total time is about 40 minutes (15 min prep + 25 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 Poached 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 dry red wine from drying out.

Can I substitute ingredients in Poached 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 Poached 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 Poached 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.

Related recipes