Venison Medallions/Steaks
Venison Medallions/Steaks

Hey everyone, Welcome to my recipe site. Today, I’m gonna show you how to make a special dish, venison medallions/steaks. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Venison Medallions/Steaks is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Venison Medallions/Steaks is something that I have loved my whole life.

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.

To get started with this recipe, we must 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. 2 lb venison loin(room temperature)
  2. Coarse Sea Salt
  3. Coarse Black Pepper
  4. Butter
  5. McCormick Garlic/Herb/Black Pepper and Sea Salt Spice
  6. Worcestershire Sauce
  7. 1 Red Bell Pepper
  8. 1 Green Bell Pepper
  9. 3 Sprigs Rosemary
  10. 1 large Sprig of Fresh Thyme
  11. 7 Cloves Garlic
  12. extra Virgin Olive Oil

The animals are raised on pasture without the use of hormones or antibiotics. The health benefits of the Venison are similar to that of Buffalo meat. Steak is an umbrella term for any tender cut of venison that can be cooked to perfection. It should come as no surprise that the tenderloin is aptly named and while it is without a doubt delicious, there's.

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

People talk about venison steak, deer meat and tenderloin medallions. The shoulder is full of great meat for stew, soup, braising and grinding for burgers, chili and To cook the loin for stunning medallions, remove as much silver skin as possible. You could also use venison steaks or backstrap for this recipe. For the venison, rub the medallions in a little oil and heat your frying pan with a. A venison medallion is a cut of meat that comes from the backstrap area of a deer.

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