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Seared Venison Medallions with Rustic Zinfandel Pan Sauce paired with 1880 Zinfandel

Can be served with Wild Mushroom-Potato Strudel

Venison:
2 ea. 3-4 oz. Venison medallions (cut from venison loin)
Salt to taste
Pepper to taste
splash - crème de cassis (berry flavored liquor)
1 C. 96' zinfandel
¼ C. demi-glace or canned beef broth will work (venison stock is preferred, but needs to be made)
1 T. butter (unsalted)

Venison method:
While the strudels are resting set a frying pan on the stove at med-high heat and let it get hot. Season your medallions liberally with salt and cracked pepper. Add oil to the pan, wait a couple seconds and add the medallions. Brown on one side and flip them over to brown. I would cook them about 2-3 minutes on each side for med-rare or cook them a little longer. It's up to you.

Pull out the venison and set aside tented with foil to absorb the juices. Meanwhile take the pan off the heat or away from the stove and add a splash of the crème de cassis. This is so you don't burn your eyelashes off. I have and it's not cool. Wait a couple seconds for the vapors to die down and return it to the stove.

Add your 96' Zinfandel, it shouldn't flame up but if your pan looks too hot, do it off heat and return to the stove.

Reduce this liquid to a saucy consistency. Then add beef broth or demi and reduce again. When reduced add the butter and whisk constantly until melted. This is called Monter au Beurre, finish with butter. There, now you all are French chefs.

After you reach the consistency of which you like add the medallions back to the pan and just coat the venison. Turn off the heat.

Recipe by Chef Jason Carr of San Francisco