Maui Nui Wild Harvested VenisonMaui Nui Wild Harvested Venison
Jun 02, 2025

Venison Medallions with Creamy Corn Polenta & Balsamic Mushrooms

Recipe by Ross Deutsch

Venison Medallions with Creamy Corn Polenta & Balsamic Mushrooms – Silky sweet corn polenta topped with seared venison medallions and balsamic-glazed mushrooms, finished with a sprinkle of shaved pecorino.

PREP TIME:

60 min.

COOK TIME:

45 min.

SERVES:

2

Ingredients

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Supporting Ingredients

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  • 4 ears Fresh corn, husked and kernels removed
  • 1/2 cup Water
  • 1/4 cup Crème fraîche
  • 1 Tbsp Butter
  • 2 Tbsp Pecorino cheese, shaved
  • Kosher salt, to taste
  • Black pepper, to taste
Directions
Dry Brine the Venison
  • Pat venison dry and season lightly with kosher salt.
  • Transfer to a cooling rack set over a baking sheet and allow to dry brine for at least 30 minutes or up to 24 hours, uncovered, in the fridge.
  • Before cooking, bring to room temperature for 30 minutes.
Make the Sweet Corn Polenta
  • Blend fresh corn kernels and water until mostly smooth.
  • Pour into a saucepan over medium heat, stirring constantly until thickened and bubbling, about 10–12 minutes.
  • Reduce heat to low and stir in crème fraîche, butter, and pecorino until fully incorporated.
  • Season with salt and pepper. Keep warm.
Prepare the Mushrooms
  • Heat olive oil in a skillet over medium heat.
  • Add mushrooms and sauté for 5 minutes until browned.
  • Add balsamic vinegar and thyme, cooking until mushrooms are glazed and tender.
Sear the Venison
  • Heat olive oil in a cast iron skillet over medium-high heat (370-400°F).
  • Sear medallions for 90 seconds per side. Transfer to a cooling rack to rest for 3 minutes.
  • Return to the pan and cook another 90 seconds per side or until internal temp reaches 125-130°F.
  • Remove and let rest for another 3 minutes.
To Plate
  • Spoon creamy corn polenta onto warm plates.
  • Place venison medallions over the polenta and top with balsamic mushrooms.
  • Finish with shaved pecorino and a sprinkle of fresh thyme.

Supporting Recipe

Creamy Corn Polenta
Ingredients
  • 4 ears Fresh corn, husked and kernels removed
  • 1/2 cup Water
  • 1/4 cup Crème fraîche
  • 1 Tbsp Butter
  • 2 Tbsp Pecorino cheese, shaved
  • Kosher salt, to taste
  • Black pepper, to taste
Directions
  • Blend fresh corn kernels and water until mostly smooth.
  • Pour into a saucepan over medium heat, stirring constantly until thickened and bubbling, about 10–12 minutes.
  • Reduce heat to low and stir in crème fraîche, butter, and pecorino until fully incorporated.
  • Season with salt and pepper. Keep warm.

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