Venison Medallions with Port Wine Sauce

Ingredients

• 4 venison medallions (approximately 6 oz each)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• Salt and pepper to taste
• 1/2 cup port wine
• 1/2 cup beef stock
• 1 tablespoon sugar
• 2 sprigs fresh thyme

Instructions

1. Preheat the oven to 400°F.
2. Heat the olive oil and butter in a large oven-safe skillet over medium-high heat.
3. Season the venison medallions with salt and pepper and sear them in the skillet for 2-3 minutes per side until browned.
4. Transfer the skillet to the oven and bake for 5-7 minutes until the venison is cooked to your desired doneness.
5. Remove the skillet from the oven and transfer the venison medallions to a plate to rest.
6. Meanwhile, add the port wine, beef stock, sugar, and thyme to the skillet and bring the sauce to a boil.
7. Reduce the heat to a simmer and cook for 5-7 minutes until the sauce has thickened and reduced by half.
8. Remove the thyme sprigs and serve the sauce over the venison medallions.

Serving Suggestions

Serve the venison medallions with a side of roasted root vegetables and a glass of red wine.