Category: Game – Venison
Servings: 4
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: Approximately 35 minutes

Introduction

Venison’s rich, earthy flavor makes a wonderful partner for sweet tropical lychee. This recipe combines seared venison medallions with a glossy lychee, red wine, and cracked black pepper reduction. It is an elegant dish that brings an unexpected tropical twist to game meat.

Ingredients

Venison

– 1½ pounds venison tenderloin, cut into 8 medallions
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ½ teaspoon garlic powder
– 1 tablespoon unsalted butter

Lychee-Black Pepper Reduction

– 1 cup fresh lychee flesh, peeled and seeded
– ½ cup dry red wine
– ½ cup beef or venison stock
– 1 tablespoon balsamic vinegar
– 1 tablespoon honey
– 1 small shallot, finely minced
– 1 teaspoon freshly cracked black pepper
– 1 teaspoon fresh thyme leaves
– 1 tablespoon cold unsalted butter
– ¼ teaspoon salt, or to taste

Instructions

1. Pat the venison medallions dry with paper towels.
2. Season both sides with salt, black pepper, and garlic powder.
3. Allow the meat to rest at room temperature for approximately 15 minutes.
4. Finely chop half the lychees and purée the remaining half.
5. Heat a small saucepan over medium heat.
6. Add the shallot and cook for 2 minutes until softened.
7. Pour in the red wine and simmer for approximately 3 minutes.
8. Add the stock, lychee purée, balsamic vinegar, honey, cracked black pepper, and thyme.
9. Bring to a gentle simmer.
10. Cook for 6–8 minutes, stirring occasionally, until the sauce reduces slightly.
11. Stir in the chopped lychee and cook for another 2 minutes.
12. Remove the saucepan from the heat and whisk in the cold butter.
13. Set the sauce aside.
14. Heat the olive oil in a heavy skillet over medium-high heat.
15. Add the venison medallions without overcrowding the pan. Work in batches if necessary.
16. Sear for approximately 2–3 minutes per side, adjusting for thickness.
17. Use a meat thermometer to check doneness. For food safety, cook whole cuts of venison to 145°F and allow a 3-minute rest.
18. Remove the medallions from the skillet and let them rest.
19. Spoon the warm lychee-black pepper reduction onto serving plates.
20. Arrange the venison medallions over the sauce.
21. Finish with a little additional cracked black pepper if desired.

Serving Suggestions

Serve with garlic mashed potatoes, roasted carrots, or sautéed mushrooms.

Recipe Tip

Venison is naturally lean, so avoid overcooking it. The lychee reduction adds moisture, sweetness, and acidity without overpowering the distinctive flavor of the meat.