| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 487 | 20g | 9g | 8g |
| sugars | fibre | protein | salt |
| 2g | 1g | 65g | 2.5g |
Why I Love New Zealand Bacon-Wrapped Venison Medallions with Red Wine Reduction
Today, I’m excited to share with you one of my favorite New Zealand-inspired recipes, the Bacon-Wrapped Venison Medallions with Red Wine Reduction. This dish beautifully marries unconventional ingredients in a harmony of flavors that result in a hearty, comforting meal. With its robust tastes, it’s a definite showstopper at my family gatherings.
A Fusion of Flavors
I’ve always been fascinated with Venison. Its earthy, robust flavor transports me back to my childhood spent in the lush landscapes of California. The comforting familiarity that I find in venison, paired with smoky bacon, is very similar to marrying the traditional Indian ‘kebabs’ with a western style ‘steak’ recipe, a delicious example of fusion food. I discovered the inspiration for this recipe during a culinary tour across New Zealand, where I fell in love with the nation’s unique cuisine.
Renowned New Zealand chef Gordon Ramsay has inspired many of my cooking explorations. His impeccable way of treating meat, particularly game meats like venison, has significantly influenced this dish.
A Perfect Pairing
Bacon-Wrapped Venison Medallions with Red Wine Reduction pairs beautifully with a side of creamy mashed potatoes or a fresh, crisp salad. Its versatility makes it a fantastic addition to any meal where you want to impress your guests. I love this particular recipe for its complexity of flavors, yet simple preparation.
The savory venison, wrap of crispy bacon, and the silky wine reduction all work smoothly together to transport you to a countryside estate, sitting by the fireplace, enjoying a homecooked, hearty meal. It’s a delightful infusion of flavors that encourages you to savor every single bite.
Every time I cook Bacon-Wrapped Venison Medallions with Red Wine Reduction, I’m reminded of my passion for creating recipes that blend old and new, familiar and exotic. And I strive to create such masterpieces every day, to make every meal a unique experience, whether at home or for guests.
What You’ll Need
- 12 venison medallions, approximately 3 oz each
- 12 slices of bacon
- Salt and pepper to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 shallots, chopped
- 1 cup red wine
- 1 cup beef broth
- 2 tablespoons butter, unsalted
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
Method
Step One
Begin by seasoning the venison medallions with salt and pepper. Then wrap each medallion with a slice of bacon, securing it with a toothpick if needed.
Step Two
Heat the olive oil in a large frying pan over medium-high heat. Once the olive oil is hot, add the bacon-wrapped venison medallions to the pan. Cook the medallions until the bacon is crisp, about 4-5 minutes on each side.
Step Three
Remove the venison medallions from the pan and set aside on a plate. In the same pan, add the minced garlic and chopped shallots, cooking until they are softened, about 3-4 minutes.
Step Four
Pour the cup of red wine into the pan and scrape the bottom to loosen any bits that may be stuck. Let the wine reduce by half, which should take approximately 5 minutes.
Step Five
After the wine has reduced, add the beef broth to the pan. Let this mixture simmer until it reduces by half as well, which should take about 10 minutes.
Step Six
Next, add the unsalted butter, fresh rosemary, and fresh thyme to the pan. Stir the sauce until the butter has melted and the herbs are well incorporated. Once the sauce is completed, return the venison medallions to the pan, coating them well in the sauce.
Step Seven
Cook the venison medallions in the sauce for about 2-3 minutes on each side to warm them up. Serve the medallions with a generous helping of the red wine sauce on top. Enjoy your bacon-wrapped venison medallions with red wine reduction.
