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

Slice the venison and serve with mushroom sauce over the top. This is good with a vegetable mash, such as winter squash or cauliflower, and some sautéed or grilled greens. A recipe for Acorn squash mash follows the venison recipes.

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, venison medallions/steaks. It is one of my favorites food recipes. For mine, I will 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. 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 popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Venison Medallions/Steaks is something that I’ve loved my entire life. They’re nice and they look wonderful.

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 cook that.

The ingredients needed to make Venison Medallions/Steaks:

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

We buy venison meat from family owned farms in New Zealand, where the deer are raised free-range, feeding the pristine pastures. Always free of antibiotics, hormones and genetically engineered feed. The venison Denver leg delivers all the best cuts, perfect to divide into steaks, medallions, roasts, with trimmings galore. Steak Diane really needs a tender cut, and with venison that means tenderloin or backstrap.

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.

The best way to cook this is with a large piece of backstrap that you then cut into medallions right before you serve. If you have regular medallions, it will still work. Combine chicken and beef stocks in heavy small saucepan. Their tenderness and shape yields excellent steaks, and every hunter should know how to properly handle them. Here's how to get a juicy, perfectly seared venison steak every time.

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