Venison Medallions on Toast
The recipe for venison medallions served on a bed of sautéed onions, chimichurri, blue cheese, and toast with a balsamic vinegar glaze draws inspiration from multiple culinary traditions:
Venison (deer meat) is widely used in European and North American cuisines, often associated with game dishes. It is prized for its rich, lean flavor.
Sautéed onions and balsamic vinegar glaze are staples in Italian and Mediterranean cuisines, where the combination of sweetness and acidity is used to enhance meat dishes.
Chimichurri is a vibrant, herbaceous sauce originates from Argentina and Uruguay. Made with parsley, garlic, olive oil, and vinegar, it pairs exceptionally well with grilled or roasted meats.
Blue cheese, with its sharp and tangy flavor, is commonly found in French and European cuisines. It adds a bold contrast to the dish’s other components.
Using toast or bread as a base is common in European cuisines, particularly in rustic or bistro-style dishes, where it serves to absorb the juices and sauces.
This fusion dish likely reflects the influence of modern global cuisine, where chefs blend flavors and techniques from various traditions to create unique, harmonious combinations. The combination of venison, chimichurri, and blue cheese offers a balance of savory, tangy, and rich flavors, while the sautéed onions and balsamic glaze provide sweetness and acidity.
Ingredients
For the Venison Medallions:
4 venison medallions (about 1 inch thick)
Sea salt and freshly ground black pepper, to taste
2 tbsp olive oil or butter
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
2 cloves garlic, minced
1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
1/2 tsp red chili flakes (optional)
Sea salt and pepper, to taste
For the Sautéed Onions:
2 medium onions, thinly sliced
2 tbsp butter
1 tsp sugar
Pinch of sea salt
4 slices of crusty bread (like sourdough or French baguette)
Olive oil or butter, for toasting
Balsamic glaze
1/2 cup crumbled blue cheese
Instructions
Prepare the Chimichurri Sauce:
In a small bowl, combine parsley, garlic, olive oil, red wine vinegar, oregano, and chili flakes.
Season with sea salt and pepper. Mix well and set aside for the flavors to meld.
Heat butter in a skillet over medium heat.
Add the onions and cook for 5 minutes until softened.
Sprinkle with sugar and a pinch of salt. Continue cooking, stirring occasionally, until the onions are golden and caramelized (about 15–20 minutes). Remove from heat.
Season the venison medallions with salt and pepper.
Heat olive oil or butter in a skillet over medium-high heat.
Sear the medallions for about 2–3 minutes per side (depending on thickness) for medium-rare. Adjust cooking time for desired doneness. Let rest for 5 minutes.
Toast the Bread slices
Add a generous layer of caramelized onions on top.
Place a venison medallion on the onions.
Drizzle with chimichurri sauce and balsamic glaze.
Top with crumbled blue cheese.
Serve immediately and enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good wild game page.
Venison Medallions on Toast