Pan-Seared Venison Medallions with Red Wine Sauce

Pan-Seared Venison Medallions with Red Wine Sauce recipe videos

Pan-Seared Venison Medallions with Red Wine Sauce is a classic European game dish, featuring tender cuts of venison loin or backstrap, quickly seared and served with a rich sauce made from red wine, stock, and aromatics like shallots and thyme. It's a staple in French and British cuisine, often associated with autumn and winter feasts.

🍽️ Nutrition at a glance

This dish is high in protein and relatively low in carbohydrates, with a moderate amount of fat, primarily from the cooking process and sauce. A typical serving provides a good source of iron, zinc, and B vitamins, with a rough calorie ballpark of 350-450 kcal per serving.

Nutrition breakdown

Calories	380 kcal
Protein	35 g
Carbs	5 g
Fat	22 g
Fiber	0.5 g
Sugar	2 g
Sodium	350 mg
Iron	4.5 mg
Zinc	6.2 mg
Potassium	420 mg
Vitamin B6	0.6 mg
Vitamin B12	2.8 mcg
Niacin (B3)	8.5 mg
Phosphorus	280 mg
Selenium	18 mcg

Per 4 oz (113 g) venison medallions with 2 tbsp (30 ml) sauce · estimated, varies by recipe

💡 What's interesting

Venison is a lean, sustainable game meat that's naturally lower in fat than many conventional meats, and the red wine sauce not only adds depth of flavor but also introduces antioxidants like resveratrol. Culturally, it's often linked to hunting traditions and celebratory meals in many European regions.