Red Wine and Black Garlic Reduction over Grilled Venison Medallions
Grilled venison medallions topped with a deeply savory black garlic and red wine reduction that balances umami and acidity. This contemporary-inspired indian ready in about 25 minutes pairs (3 oz each) venison medallions, salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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
- 6 (3 oz each) venison medallions
- 1 tsp salt
- 1 tsp, freshly ground black pepper
- 2 tbsp olive oil
- 5, mashed into a paste black garlic cloves
- 1 cup dry red wine
- 1 tbsp unsalted butter
- 1 tsp fresh thyme leaves
Instructions
- Step 1: Preheat grill to medium-high. Season 6 venison medallions (3 oz each) with 1 tsp salt and 1 tsp freshly ground black pepper. Brush with 2 tbsp olive oil to prevent sticking.
- Step 2: Grill medallions for about 3 minutes per side for medium rare, until grill marks appear and internal temperature reaches 130°F. Remove and rest.
- Step 3: In a small saucepan over medium heat, combine 5 mashed black garlic cloves and 1 cup dry red wine. Simmer for 8-10 minutes until reduced by half and slightly thickened.
- Step 4: Remove from heat and stir in 1 tbsp unsalted butter and 1 tsp fresh thyme leaves until the sauce is glossy. Spoon sauce generously over the grilled venison medallions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Red Wine and Black Garlic Reduction over Grilled Venison Medallions take to make?
Total time is about 25 minutes (10 min prep + 15 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 Red Wine and Black Garlic Reduction over Grilled Venison Medallions?
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 salt from drying out.
Can I substitute ingredients in Red Wine and Black Garlic Reduction over Grilled Venison Medallions?
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 Red Wine and Black Garlic Reduction over Grilled Venison Medallions 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 Red Wine and Black Garlic Reduction over Grilled Venison Medallions?
Contemporary indian 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.
