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, recipe follows
Description
Food Network Invites You To Try This Venison Medallions With Balsamic Reduction And Celery Pear Puree Recipe From Emeril Lagasse.
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