Venison Medallions with Creamy Corn Polenta & Balsamic Mushrooms

Perfectly seared venison medallions over a creamy sweet corn polenta, topped with balsamic-glazed mushrooms and a finishing touch of shaved pecorino.

Why You'll Love Venison Medallions with Creamy Corn Polenta & Balsamic Mushrooms

Creamy, sweet polenta meets deeply savory mushrooms. The venison is seared to lock in tenderness, balanced by the tang of balsamic and the salt of pecorino. It's grounded, sensory cooking-layered but not fussy.

Tips and Tricks

• Let venison rest after each sear to preserve its juices.
• Adjust polenta consistency with a splash of water or crème fraîche.
• Deglaze the mushroom pan with a splash of red wine for extra depth.

Variations

• Truffle Corn Polenta: Add truffle oil to the finished polenta for earthiness.
• Spicy Mushrooms: Add red pepper flakes to the glaze for heat.
• Cheesy Polenta: Stir in grated Gruyère or fontina for a richer finish.

Substitutions

• If no venison: Use beef tenderloin medallions or lamb loin chops.
• If avoiding dairy: Substitute crème fraîche and butter with plant-based alternatives.
• If no fresh corn: Use 3 cups of frozen corn, thawed.

Best served with

• A glass of Pinot Noir or Cabernet Sauvignon
• Grilled broccolini with lemon zest
• Toasted sourdough or olive oil-brushed flatbread

How to Store Leftovers

• Store components separately in airtight containers.
• Refrigerate for up to 3 days.
• Reheat polenta gently on the stovetop with a splash of water.
• Warm venison and mushrooms in a covered pan over low heat.

Common Questions

Venison Medallions with Creamy Corn Polenta & Balsamic Mushrooms

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Perfectly seared venison medallions over a creamy sweet corn polenta, topped with balsamic-glazed mushrooms and a finishing touch of shaved pecorino.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 40 minutes mins

Course: Dinner, Meat

Cuisine: American, Californian

Calories: 934

Ingredients Equipment Method Nutrition

Ingredients

  

• 3 venison medallions
• Kosher salt as needed
• 2 tablespoon olive oil
• 4 ears corn
• ½ cup water
• ¼ cup crème fraîche
• 1 tablespoon butter
• 2 tablespoon pecorino cheese
• Black pepper to taste
• 1 cup cremini mushrooms
• 1 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme

Equipment

• Cast iron skillet
• Tongs
• Mixing Bowls
• Cooling rack
• Chefs knife
• Small saucepan
• Blender

Method

 

Dry Brine the Venison

1. Pat venison dry and season lightly with kosher salt.
2. Transfer to a cooling rack set over a baking sheet and allow to dry brine for at least 30 minutes or up to 24 hours, uncovered, in the fridge.
3. Before cooking, bring to room temperature for 30 minutes.

Make the Sweet Corn Polenta

1. Blend fresh corn kernels and water until mostly smooth.
2. Pour into a saucepan over medium heat, stirring constantly until thickened and bubbling, about 10-12 minutes.
3. Reduce heat to low and stir in crème fraîche, butter, and pecorino until fully incorporated.
4. Season with salt and pepper. Keep warm.

Prepare the Mushrooms

1. Heat olive oil in a skillet over medium heat.
2. Add mushrooms and sauté for 5 minutes until browned.
3. Add balsamic vinegar and thyme, cooking until mushrooms are glazed and tender.

Sear the Venison

1. Heat olive oil in a cast iron skillet over medium-high heat (370-400°F).
2. Sear medallions for 90 seconds per side. Transfer to a cooling rack to rest for 3 minutes.
3. Return to the pan and cook another 90 seconds per side or until internal temp reaches 125-130°F.
4. Remove and let rest for another 3 minutes.

Nutrition

Calories: 934kcalCarbohydrates: 92gProtein: 19gFat: 61gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 36gTrans Fat: 0.1gCholesterol: 44mgSodium: 318mgPotassium: 1430mgFiber: 8gSugar: 37gVitamin A: 1168IUVitamin C: 28mgCalcium: 237mgIron: 3mg

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