Recipe of Speedy Venison Medallions/Steaks

Venison Medallions/Steaks. Mild & Tender Domestic Gourmet Venison for Sale. Healthy & Natural Venison Products in Steaks, Chops & More. 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, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, venison medallions/steaks. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Venison Medallions/Steaks is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Venison Medallions/Steaks is something that I’ve loved my entire life.

Mild & Tender Domestic Gourmet Venison for Sale. Healthy & Natural Venison Products in Steaks, Chops & More. Place the medallions on a plate and coat all over with EVOO, salt, and pepper.

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

The ingredients needed to make Venison Medallions/Steaks:

1. {Make ready of venison loin(room temperature).
2. {Take of Coarse Sea Salt.
3. {Take of Coarse Black Pepper.
4. {Get of Butter.
5. {Get of McCormick Garlic/Herb/Black Pepper and Sea Salt Spice.
6. {Get of Worcestershire Sauce.
7. {Make ready of Red Bell Pepper.
8. {Get of Green Bell Pepper.
9. {Make ready of Rosemary.
10. {Prepare of large Sprig of Fresh Thyme.
11. {Prepare of Garlic.
12. {Get 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. Venison Medallions Tender New Zealand venison meat, cut into perfectly round and just thick enough medallions for a quick sear or grill.

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.

You'll love the intense red color, the bold flavor and the fine texture and grain of venison meat. 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. 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.

So that’s going to wrap it up for this exceptional food venison medallions/steaks recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!