Kalahari Venison Medallions With Plum Sauce

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2 teaspoons grated lemon zest

1 rosemary sprig, leaves removed

2 tablespoons vegetable oil

Eight 1/2-inch-thick venison loin medallions (about 3 ounces each)

2 tablespoons unsalted butter

Salt and freshly ground pepper

1/2 cup dry red wine

1 cup beef or veal demiglace (see Note)

2 tablespoons damson plum or seedless blackberry jam

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