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Sliced seared duck breast, sautéed mushrooms, and creamy scrambled eggs garnished with grated cheese, arranged on a beige plate.

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.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 1
Course: Dinner, Meat
Cuisine: American, Californian
Calories: 934
Ingredients Equipment Method Nutrition Notes

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

Notes

Storage: cover and refrigerate for up to 3 days. Reheat the polenta and mushrooms gently on the stove, adding a splash of water or stock to loosen the polenta.

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