Medallions of Venison and Tatin of Shallots

Ingredients:

• 4 venison medallions, about 200g each
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 sprig of fresh thyme
• 1 garlic clove, crushed
• Salt and black pepper, to taste
• 500g shallots, peeled and halved
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 sheet of puff pastry

Instructions:

1. Preheat the oven to 200°C (390°F).
2. Season the venison medallions with salt and black pepper on both sides.
3. Heat the olive oil and butter in a large skillet over high heat.
4. Add the venison medallions and sear for 2-3 minutes on each side, or until browned.
5. Lower the heat to medium and add the thyme and garlic to the skillet.
6. Baste the venison with the butter sauce in the skillet for about 3-4 minutes or until medium rare.
7. Remove the venison from the skillet and let rest for a few minutes.
8. Place the halved shallots in the same skillet and cook for 2-3 minutes or until caramelized.
9. Add the balsamic vinegar and honey to the skillet and continue to cook for another 2-3 minutes or until the shallots are fully caramelized.
10. Roll out the puff pastry and cut into 4 circles large enough to cover the venison medallions.
11. Place the caramelized shallots in the bottom of an ovenproof dish and top with the medallions.
12. Cover the medallions with the puff pastry circles, pressing the edges down to the side of the dish.
13. Brush the top of the puff pastry with a beaten egg.
14. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and cooked through.
15. Serve the medallions of venison with the tatin of shallots and your desired garnish.

Verdict:

This dish combines the bold flavors of venison with the sweet and tangy shallot tatin, all enveloped in a flaky puff pastry. The succulent medallions are seared to perfection and the caramelized shallots complement the richness of the venison medallions. Overall, this is a delightful dish.

Serving Suggestions:

You can serve this dish with a side of mixed vegetables or roasted potatoes. A glass of red wine also pairs well with this hearty meal.