Venison Medallions with Balsamic Reduction and Celery Pear Puree

• 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

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.

medallions, salt, freshly ground black pepper, olive oil, unsalted butter, shallots, balsamic vinegar, celery, celery root, unsalted butter, white wine, heavy cream, nutmeg, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/venison-medallions-with-balsamic-reduction-and-celery-pear-puree-recipe.html (may not work)