Pan-Seared Venison Medallions with Quick Mushroom Sauce and Creamy Buckwheat
Tender pan-seared venison medallions paired with a quick, savory mushroom sauce and creamy buckwheat. A sophisticated yet fast weeknight dinner featuring seasonal ingredients.
Ingredients
- Garlic10 g
- Plant Milk100 ml
- Plant-based Butter10 g
- Olive Oil20 ml
- Salt3 g
- Pepper2 g
- Venison300 g
- Mushrooms300 g
- Buckwheat150 g
- Vegetable Broth600 ml
- Thyme2 g
- Rosemary2 g
Instructions
- 1Step 1
Rinse the buckwheat groats. Slice the mushrooms. Peel and mince the garlic. Trim any silver skin from the venison tenderloin and slice into medallions about 2-3 cm thick. (10 minutes)
- 2Step 2
In a medium pot, combine the buckwheat with 500 ml of vegetable broth and 100 ml of plant milk. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 15-18 minutes, until the buckwheat is tender and the liquid is absorbed/creamy. (18 minutes)
- 3Step 3
While the buckwheat is cooking, season the venison medallions generously with salt and pepper. Heat 10 ml of olive oil in a pan over medium-high heat until shimmering. (2 minutes)
- 4Step 4
Add the venison medallions to the hot pan and sear for 3-4 minutes per side for medium-rare, or longer to your preference. Remove the venison from the pan and let it rest on a plate. (8 minutes)
- 5Step 5
Reduce the heat to medium. Add the remaining 10 ml of olive oil to the same pan. Add the sliced mushrooms and minced garlic. Sauté, stirring occasionally, for 5-7 minutes until the mushrooms are browned and softened. Add thyme or rosemary (if using). (7 minutes)
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