Simple Way to Make Homemade Venison Medallions/Steaks

Venison Medallions/Steaks. Helping you cut the cost of pet care. Award-winning Meat As Chosen By Michelin-Star Chefs, Delivered To Your Door. A venison medallion is a cut of meat that comes from the backstrap area of a deer.

Place the medallions on a plate and coat all over with EVOO, salt, and pepper. Prepare your sauce while the venison sits. You will need a deeper over safe pan.

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, venison medallions/steaks. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Helping you cut the cost of pet care. Award-winning Meat As Chosen By Michelin-Star Chefs, Delivered To Your Door. A venison medallion is a cut of meat that comes from the backstrap area of a deer.

Venison Medallions/Steaks is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Venison Medallions/Steaks is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have venison medallions/steaks using 12 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Venison Medallions/Steaks:

1. {Make ready 2 lb of venison loin(room temperature).
2. {Take of Coarse Sea Salt.
3. {Prepare of Coarse Black Pepper.
4. {Prepare of Butter.
5. {Make ready of McCormick Garlic/Herb/Black Pepper and Sea Salt Spice.
6. {Make ready of Worcestershire Sauce.
7. {Take 1 of Red Bell Pepper.
8. {Make ready 1 of Green Bell Pepper.
9. {Make ready 3 Sprigs of Rosemary.
10. {Prepare 1 of large Sprig of Fresh Thyme.
11. {Prepare 7 Cloves of Garlic.
12. {Prepare of extra Virgin Olive Oil.

I mean venison loin and tenderloin are the primo cuts of meat on a deer, elk, moose or other four-footed cervid. They are lean, tender and requires nothing more than fire and salt as seasonings. Cooked medium-rare and seasoned simply is how I cook most of my backstraps, but I will often pair it with a sauce, a number of which are available here. Venison is very lean so is best eaten rare or it tends to get dry and chewy.

Instructions to make Venison Medallions/Steaks:

1. Pre heat oven to 375 degrees, pat dry the meat, rub olive oil all over, generously coat all sides with coarse sea salt, coarse pepper and McCormick spice. Leave to sit..
2. Peel garlic, cut bell peppers..
3. You will need a deeper over safe pan..
4. Heat olive oil on med high heat, add garlic, rosemary and thyme. Move around until garlic is golden brown..
5. Move garlic and spices to sides, add meat, allow to sear on all sides.
6. Sear all sides.
7. Add butter(be generous) stir around.
8. Add bell peppers, stir around.
9. Place pan in oven and leave for 15 minutes. Take out flip and place back in oven for another 5 minutes.
10. Take out of dish and place on a plate or cutting board, allow to sit 10 mins.
11. Heat remaining sauce in pan adding a little butter, stir until thick… This will be your sauce.
12. Slice meat into desired steaks/medallions.
13. Serve with the sides of your choosing, in this case green beans(frozen pack) and mashed potatoes(instant)…lets face it sometimes we dont have the time to make sides from scratch, thank god for frozen and instant sides lol. Use the bell peppers to decorate and sauce to spread over steaks. I pour some Worcestershire sauce on the side to dip. Enjoy.

When eaten rare the meat is so tender that it is almost like biting through butter. It will continue cooking in the oven while it rests so put the medallions on one of the plates whilst you make the sauce. Don't keep pushing the steak about otherwise you may throw off the water, stopping them browning. This lean, game meat has a deep colour and rich flavour. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs.

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