Médaillons De Chevreuil Aux Châtaignes Recipe

Cooking Instructions

1. 1

   Prepare the Venison

   Season the venison medallions with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the medallions for about 3-4 minutes on each side for medium-rare. Remove from the skillet and let rest.

2. 2

   Cook the Aromatics

   In the same skillet, reduce the heat to medium. Add butter, then the chopped shallots and minced garlic. Sauté until softened, about 2-3 minutes.

3. 3

   Add Chestnuts and Liquids

   Add the cooked chestnuts to the skillet, followed by the red wine and stock. Stir in the thyme and simmer for about 5-7 minutes until slightly thickened.

4. 4

   Combine and Serve

   Return the venison medallions to the skillet, spoon the sauce over them, and allow to heat through for 2 minutes. Serve warm with your choice of sides.