Seared Venison Medallions with Sicilian ‘Agrodolce’ of Red Onions

By Martin Bosley

Cook time: 30 minutes

Prep time: 30 minutes


Cut each onion into six thick wedges, keeping the root end attached. Put them in a bowl and splash the white wine vinegar over the top and leave to one side for 30 minutes to marinate. Place the onions in a small saucepan and add the orange zest, juice and sugar. Place over a low heat and bring to a gentle simmer for about 20 minutes, until the onions are soft.

Bring the venison to room temperature and melt the butter in a shallow frying pan. 

Place the venison medallions into the pan and cook for 2-3 minutes, until seared then turn and continue cooking for another 2-3 minutes. Season the venison generously once you have turned it over. Remove the venison from the pan to a warm plate and set to one side. 

Put the onions and vinegar mixture into the frying pan and cook for 3-4 minutes over a moderate heat. Add any juices from the venison resting plate and the balsamic vinegar. Stir together, picking up any pan stickings and reduce the sauce until pleasantly balanced in flavour, being neither too sweet nor too sharp.

Steam a selection of seasonal fresh vegetables.


To Serve

Arrange the onions on each plate, slice the venison thickly and arrange over the top and spoon over the pan juices.

Serves 2

Preparation: 30

Time to cook: 30

Seared Venison Medallions with Sicilian ‘Agrodolce’ of Red Onions


2 red onions, peeled

80 mls white wine vinegar

1 orange, zest and juice

1 tbsp caster sugar

180g venison medallions per person

50g unsalted butter

1 tbsp balsamic vinegar    

Seasonal fresh vegetables

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