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Venison Medallions with Goat Cheese and Cabernet Reduction
Pour the wine into a small, heavy saucepan and bring to a boil. Turn down the heat to low and simmer for 45 minutes to 1 hour or until 1/2 cup remains and the consistency is syrupy.
Season venison with salt and pepper. Sprinkle flour over venison pieces. Using a large skillet, heat olive oil to medium heat. When pan and oil are hot, add venison, a few pieces at a time, and cook until medium rare, about 3 to 4 minutes per side. Remove to a warmed platter. Continue cooking until all venison is done, adding olive oil as necessary.
Add more olive oil to the skillet and scrape the drippings. Add the sliced onions and thyme and cook until soft, about 5 minutes, scraping the bottom of the pan as the onions cook.
Remove the venison from the platter and pour about 1/2 of the Cabernet reduction on the platter. Place venison on top of sauce; add onions on top of venison. Sprinkle the goat cheese on top of onions. Pour remaining sauce on top.
Serve with Green Beans with Walnuts
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