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Pan-Seared Venison Medallions with Quick Mushroom Sauce and Creamy Buckwheat

Pan-Seared Venison Medallions with Quick Mushroom Sauce and Creamy Buckwheat

Ingredients (Serves 2)

Venison300 g
Mushrooms300 g
Buckwheat150 g
Plant Milk100 ml
Vegetable Broth600 ml
Olive Oil20 ml
Garlic10 g
Thyme2 g
Rosemary2 g
Salt3 g
Pepper2 g
Plant-based Butter10 g

Instructions

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)
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)
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)
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)
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)
6
Pour 100 ml of vegetable broth into the pan with the mushrooms. Scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper. (3 minutes)
7
Stir a knob of plant-based butter (optional, check lactose-free) into the creamy buckwheat for extra richness. (0 minutes)
8
Serve the venison medallions alongside the creamy buckwheat, topped with the quick mushroom sauce. (0 minutes)
Pan-Seared Venison Medallions with Quick Mushroom Sauce and Creamy Buckwheat
Featured Recipe
Dinner
28 min
Medium
High Protein
Quick Meal
High Protein

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.

28 min
2 servings
MEDIUM
Dinner
28 min
Medium
High Protein
Nutrition Facts
739
Calories
74g
Protein
55g
Carbs
26g
Fat
🎉
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Ingredients

Servings:
2
Vegetables & Herbs1
  • Garlic10 g
Dairy & Proteins2
  • Plant Milk100 ml
  • Plant-based Butter10 g
Pantry Staples3
  • Olive Oil20 ml
  • Salt3 g
  • Pepper2 g
Additional Items6
  • Venison300 g
  • Mushrooms300 g
  • Buckwheat150 g
  • Vegetable Broth600 ml
  • Thyme2 g
  • Rosemary2 g

Instructions

  1. 1
    Step 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)

  2. 2
    Step 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)

  3. 3
    Step 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)

  4. 4
    Step 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)

  5. 5
    Step 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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