How to Prepare Homemade Venison Medallions/Steaks

Venison Medallions/Steaks. Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. Place the medallions on a plate and coat all over with EVOO, salt, and pepper.

A venison medallion is a cut of meat that comes from the backstrap area of a deer. The meat that comes from a deer's back is some of the most tender meat you'll find on the animal. Medallions cook quickly on the stove in a hot frying pan.

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, venison medallions/steaks. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. Place the medallions on a plate and coat all over with EVOO, salt, and pepper.

Venison Medallions/Steaks is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Venison Medallions/Steaks is something that I’ve loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Venison Medallions/Steaks:

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

Venison Medallions Tender New Zealand venison meat, cut into perfectly round and just thick enough medallions for a quick sear or grill. You'll love the intense red color, the bold flavor and the fine texture and grain of venison meat. It's the ribeye in beef and loin in pork. Tenderloins are the two strips of very tender meat under the loin, behind the ribs.

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.

This is filet mignon in beef. For general tips on cooking venison steak, here is an article on the subject I wrote for Petersen's Hunting. Below are the venison backstrap recipes I enjoy. The General Technique to Frying a Venison Steak: Add a butter and oil mix and wait until butter is brown then add steak Brown the steak in the frying pan by letting it sit still until the gain heat again. Don't keep pushing the steak about otherwise you may throw off the water, stopping them browning.

So that is going to wrap this up with this special food venison medallions/steaks recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!