Venison Loin with Cipollini Agrodolce

• 1 pound cipollini onions
• 2 cups red wine
• 1/4 cup red wine vinegar
• 3 tablespoons sugar
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 4 (4-ounce) portions venison loin (also called medallions)

1. Peel the onions and trim the tops, keeping the root end intact.
2. Combine the onions, wine, vinegar, and sugar in a medium saucepan over medium-high heat, bring to a boil and add a pinch of salt.
3. Decrease the heat to maintain a brisk simmer and cook until the onions are tender and the liquid has reduced to a syrup, about 15 minutes.
4. Remember that the agrodolce will continue to thicken as it cools.
5. Heat the olive oil in 1 large or 2 medium saute pans over high heat.
6. Season the loin pieces with salt and pepper and sear, no more than 2 minutes per side.
7. Transfer to a plate and let rest for 10 minutes or so.
8. Cut each loin in half horizontally.
9. Lean the halves against each other at opposing angles.
10. Spoon the agrodolce next to the meats and drizzle some over the top.
11. Serve immediately.

onions, red wine, red wine vinegar, sugar, kosher salt, extravirgin olive oil, loin

Taken from www.epicurious.com/recipes/food/views/venison-loin-with-cipollini-agrodolce-383907 (may not work)