Tender, pan-seared venison Medallions
Tender, pan-seared venison medallions served pink and juicy, accompanied by a gently sweet-tart lingonberry sauce, buttery Brussels sprouts, and soft Spätzle — a refined classic of European game cuisine, elegant yet deeply comforting.
Ingredients
Serves: 2
Reh Medallions
300–350 g venison loin (Reh), cut into 4 medallions
Salt & freshly ground black pepper
1 tbsp butter
1 tbsp neutral oil
1 sprig thyme
1 small sprig rosemary
1 garlic clove, lightly crushed (optional)
Lingonberry (Preiselbeere) Sauce
1 small shallot, finely chopped
1 tbsp butter
100 ml dry red wine
150 ml game stock (or good beef stock)
2–3 tbsp lingonberry jam
1 tsp red wine vinegar
Salt & pepper
Optional: 1 tsp cold butter (to finish)
Brussels Sprouts
250 g Brussels sprouts, trimmed and halved
1 tbsp butter
Salt & pepper
Pinch of nutmeg
Spätzle
150 g fresh Spätzle (store-bought or homemade)
1 tbsp butter
Optional: 1 tbsp finely chopped parsley
Instructions
- Brussels Sprouts
Bring a pot of salted water to a boil.
Blanch Brussels sprouts for 5–6 minutes until just tender. Drain well.
Heat butter in a pan, add sprouts, season with salt, pepper, and nutmeg.
Sauté gently until lightly golden. Keep warm. - Lingonberry Sauce
Melt butter in a small saucepan and sauté the shallot until soft and translucent.
Deglaze with red wine and reduce by half.
Add stock and simmer for 8–10 minutes until slightly reduced.
Stir in lingonberry jam and red wine vinegar.
Season with salt and pepper.
Optional: Whisk in cold butter just before serving for extra gloss. - Reh Medallions
Pat medallions dry and season generously with salt and pepper.
Heat oil and butter in a heavy pan over high heat.
Add venison, thyme, rosemary, and garlic (if using).
Sear medallions for 1–1½ minutes per side until nicely browned.
Remove from pan, cover loosely with foil, and rest for 3–4 minutes (they should be beautifully pink inside). - Spätzle
Cook Spätzle in simmering salted water according to package instructions.
Drain well and toss with butter (and parsley if using).
Keep warm.
To Serve
Place Spätzle on warm plates.
Arrange Reh medallions on top or alongside.
Spoon lingonberry sauce over or beside the meat.
Finish with Brussels sprouts and a few extra lingonberries if available.
🍷 Wine Pairing Suggestions
Spätburgunder (Pinot Noir) – Ahr, Germany
Elegant red fruit, fine acidity, and silky tannins highlight the tenderness of the venison and harmonize with the lingonberry sauce.
Blaufränkisch – Burgenland, Austria
Fresh acidity and gentle spice cut through the richness while echoing the earthy, gamey notes of the Reh.
Zweigelt (Reserve) – Burgenland Austria
Smooth, cherry-driven and softly spiced, offering an easy, harmonious match without overpowering the delicate meat.
Langhe Nebbiolo – Piedmont, Italy
Firm structure, rose and cherry aromas, and savory undertones pair beautifully with venison and a slightly richer sauce.
Gamay (Cru Beaujolais) – France
Juicy, vibrant, and lightly earthy; its bright fruit lifts the dish and complements the sweet-tart lingonberries.