Recipe of Ultimate 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.

Tenderloins are the two strips of very tender meat under the loin, behind the ribs. 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.

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, venison medallions/steaks. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really 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 recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Venison Medallions/Steaks is something that I have loved my entire life. They are nice and they look fantastic.

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

The ingredients needed to make Venison Medallions/Steaks:

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

Below are the venison backstrap recipes I enjoy. 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. The venison Denver leg delivers all the best cuts, perfect to divide into steaks, medallions, roasts, with trimmings galore.

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.

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. This means backstrap medallions from large deer, elk or moose, all leg steaks, flank steak, cubes for kebabs and so on. Or, go the sauerbraten route and marinate a large roast for a week or more. Just remember the acid in the marinade (don't do this with the enzyme-based marinades!), usually red wine, is just protecting the meat from spoilage.

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

Leave a Reply

Your email address will not be published.