Venison Medallions with Balsamic Reduction and Celery Pear Puree

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
• 1 pound celery root
• peeled and cut into 2-inch pieces
• 1 pound pears
• peeled
• cored
• and cut into 1-inch pieces
• 4 tablespoons unsalted butter
• 1/2 cup dry white wine
• 1/4 cup heavy cream
• Pinch nutmeg
• Salt
• Freshly ground black pepper

Instructions

1. Season the venison on both sides with salt and pepper.
2. In a large skillet, heat the oil over medium-high heat.
3. Add the venison and cook until brown, about 3 minutes per side.
4. Remove from the heat and cover to keep warm.
5. Add the butter and shallots to the pan and cook, stirring, for 2 minutes.
6. Add the vinegar and stir to deglaze the pan, about 1 minute.
7. Add any juices that have run off from the venison and stir to incorporate.
8. Remove from the heat and adjust seasoning, to taste.
9. Divide the Celery Root-Pear Puree among 4 serving plates and top each with a venison medallion.
10. Pour the balsamic reduction over the venison and serve.
11. Place the celery root in a saucepan, and cover with water.
12. Bring to a boil.
13. Lower the heat and simmer, covered, until tender, about 20 minutes.
14. Drain in a colander.
15. Meanwhile, in a large skillet, melt 2 tablespoons of the butter over medium-high heat.
16. Add the pears and cook, stirring, until soft, about 5 minutes.
17. Add the wine and cook, stirring, until thick and the pears fall apart.
18. Remove from the heat.
19. Return the drained celery root and pears to a food processor.
20. Add the cream and remaining 2 tablespoons of butter and puree until smooth.
21. Season with the nutmeg, and salt and pepper to taste.