Main
Recipes
Venison Medallions with Balsamic Reduction and Celery Pear Puree (Emeril Lagasse) Recipe

Venison Medallions with Balsamic Reduction and Celery Pear Puree (Emeril Lagasse) Recipe

Posted by

Rate It!

Venison Medallions with Balsamic Reduction and Celery Pear Puree (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

4 venison medallions , about 8 oz each
salt
freshly ground black pepper
2 tbsp olive oil
2 tbsp unsalted butter
3 tbsp minced shallots
1/4 cup balsamic vinegar
celery root-pear puree, recipe follows
1 lb celery root, peeled and cut into 2-inch pieces
1 lb pears, peeled, cored , and cut into 1-inch pieces
4 tbsp unsalted butter
1/2 cup dry white wine
1/4 cup heavy cream
pinch nutmeg
salt
freshly ground black pepper

Directions:

Season the venison on both sides with salt and pepper.
In a large skillet, heat the oil over medium-high heat. Add the venison and cook until brown, about 3 minutes per side. Remove from the heat and cover to keep warm.
Add the butter and shallots to the pan and cook, stirring, for 2 minutes. Add the vinegar and stir to deglaze the pan, about 1 minute. Add any juices that have run off from the venison and stir to incorporate. Remove from the heat and adjust seasoning, to taste.
Divide the Celery Root-Pear Puree among 4 serving plates and top each with a venison medallion. Pour the balsamic reduction over the venison and serve.
Celery Root Pear Puree:
Place the celery root in a saucepan, and cover with water. Bring to a boil. Lower the heat and simmer, covered, until tender, about 20 minutes. Drain in a colander.
Meanwhile, in a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the pears and cook, stirring, until soft, about 5 minutes. Add the wine and cook, stirring, until thick and the pears fall apart. Remove from the heat.
Return the drained celery root and pears to a food processor. Add the cream and remaining 2 tablespoons of butter and puree until smooth. Season with the nutmeg, and salt and pepper to taste.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	467.99 Kcal (1959 kJ)
Calories from fat	247.71 Kcal
		% Daily Value*
Total Fat	27.52g	42%
Cholesterol	56.07mg	19%
Sodium	451.43mg	19%
Potassium	206.23mg	4%
Total Carbs	31.33g	10%
Sugars	20.64g	83%
Dietary Fiber	6.04g	24%
Protein	15.42g	31%
Vitamin C	5.2mg	9%
Vitamin A	0.2mg	7%
Iron	0.2mg	1%
Calcium	30mg	3%

Amount Per 100 g
Calories	125.76 Kcal (527 kJ)
Calories from fat	66.57 Kcal
		% Daily Value*
Total Fat	7.4g	42%
Cholesterol	15.07mg	19%
Sodium	121.31mg	19%
Potassium	55.42mg	4%
Total Carbs	8.42g	10%
Sugars	5.55g	83%
Dietary Fiber	1.62g	24%
Protein	4.14g	31%
Vitamin C	1.4mg	9%
Vitamin A	0.1mg	7%
Iron	0.1mg	1%
Calcium	8.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Tarragon Chicken with Grapes and Linguine

Uncooked linguine and 9 more..
Mussels and Sweet Leeks

Leeks, cleaned and roughly chopped and 7 more..
Mushroom Bolognese

Butter, Olive oil, Portobello mushrooms, chopped and 11 more..
Creamed Lilies Of The Field

Shallots, peeled, Garlic, peeled, Pearl onions and 9 more..
Hazelnut-crusted Scallops

Butter, divided, Dry white wine, Heavy whipping cream and 9 more..
Fettuccini Primavera

Unsalted butter and 15 more..
Mussels in Lemon Cream

Butter, Garlic cloves, minced, Shallots, minced and 8 more..
Vanilla Bean Sauce

Shallot, minced, Vanilla bean, split, Butter and 4 more..
Filet Mignon with Mushrooms and Madeira

Butter, Olive oil, Button mushrooms, thinly sliced and 7 more..