Venison Medallions with Peach Gastrique

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Tender venison medallions seared to perfection and served with a sweet-tart Georgia peach reduction that balances game richness. This Southern-inspired venison recipe, ready in about 30 minutes, pairs venison loin, peaches, balsamic vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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

• 12 oz, trimmed and cut into 1-inch medallions venison loin
• 2 large, pitted and diced peaches
• 2 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1/4 cup chicken stock
• 1 tsp dijon mustard
• 2 tbsp unsalted butter
• 1 tsp, minced fresh thyme
• 1 tbsp olive oil
• 1/2 tsp sea salt
• pinch black pepper

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season venison medallions evenly with sea salt and black pepper. Heat olive oil in a cast-iron skillet over medium-high heat until shimmering. Sear medallions for 3 minutes per side for medium-rare, then transfer to a plate and tent with foil.
2. Step 2: In the same skillet, add diced peaches and cook for 2 minutes until slightly softened. Stir in balsamic vinegar, brown sugar, and chicken stock, scraping up any browned bits. Simmer for 5 minutes until reduced by half and thickened.
3. Step 3: Stir in dijon mustard and fresh thyme, then add butter off-heat until melted and emulsified. Return venison to skillet, coating medallions in sauce, and cook for 1 minute to heat through.