Recipe of 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.

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.

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, venison medallions/steaks. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Venison Medallions/Steaks is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Venison Medallions/Steaks is something which I’ve loved my whole life. They’re fine and they look fantastic.

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.

To get started with this recipe, we must prepare a few components. You can cook 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 of venison loin(room temperature).
2. {Get of Coarse Sea Salt.
3. {Prepare 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. {Get of Red Bell Pepper.
8. {Prepare of Green Bell Pepper.
9. {Get of Rosemary.
10. {Prepare of large Sprig of Fresh Thyme.
11. {Get of Garlic.
12. {Prepare of extra Virgin Olive Oil.

Below are the venison backstrap recipes I enjoy. Although the recipe calls for "pan-seared" venison medallions, the medallions can also be grilled or broiled as long as you don't overcook them. 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.

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.

Medallions cook quickly on the stove in a hot frying pan. These venison medallions come from New Zealand pasture-raised Red Deer, meaning it is lean, mild and rich. Steaks and game: the ultimate destination for steak and meat lovers. Steaks And Game » Venison » Medallions. Or, go the sauerbraten route and marinate a large roast for a week or more.

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