Venison Medallions with Balsamic Reduction and Celery Pear Puree

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Ingredients

  • 4 venison medallions, about 8 ounces each
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 tablespoons minced shallots
  • 1/4 cup balsamic vinegar
  • Celery Root-Pear Puree

Description

Venison Medallions With Balsamic Reduction And Celery Pear Puree

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