Venison Medallions/Steaks
Venison Medallions/Steaks

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, venison medallions/steaks. One of my favorites. For mine, I am going to 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. Prepare your sauce while the venison sits.

Venison Medallions/Steaks is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Venison Medallions/Steaks is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have 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. Take 2 lb venison loin(room temperature)
  2. Get Coarse Sea Salt
  3. Take Coarse Black Pepper
  4. Take Butter
  5. Prepare McCormick Garlic/Herb/Black Pepper and Sea Salt Spice
  6. Prepare Worcestershire Sauce
  7. Take 1 Red Bell Pepper
  8. Prepare 1 Green Bell Pepper
  9. Prepare 3 Sprigs Rosemary
  10. Take 1 large Sprig of Fresh Thyme
  11. Make ready 7 Cloves Garlic
  12. Make ready extra Virgin Olive Oil

Steaks and game: the ultimate destination for steak and meat lovers. Steaks And Game » Venison » Medallions. A venison medallion is a cut of meat that comes from the backstrap area of a deer. It's the ribeye in beef and loin in pork.

Steps 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

A venison medallion is a cut of meat that comes from the backstrap area of a deer. 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. 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.

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