Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, venison medallions/steaks. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Helping you cut the cost of pet care. Award-winning Meat As Chosen By Michelin-Star Chefs, Delivered To Your Door. 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/Steaks is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Venison Medallions/Steaks is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook venison medallions/steaks using 12 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Venison Medallions/Steaks:
- Take 2 lb venison loin(room temperature)
- Prepare Coarse Sea Salt
- Get Coarse Black Pepper
- Take Butter
- Take McCormick Garlic/Herb/Black Pepper and Sea Salt Spice
- Make ready Worcestershire Sauce
- Prepare 1 Red Bell Pepper
- Make ready 1 Green Bell Pepper
- Get 3 Sprigs Rosemary
- Get 1 large Sprig of Fresh Thyme
- Take 7 Cloves Garlic
- Take extra Virgin Olive Oil
I mean venison loin and tenderloin are the primo cuts of meat on a deer, elk, moose or other four-footed cervid. They are lean, tender and requires nothing more than fire and salt as seasonings. Cooked medium-rare and seasoned simply is how I cook most of my backstraps, but I will often pair it with a sauce, a number of which are available here. Venison is very lean so is best eaten rare or it tends to get dry and chewy.
Instructions to make Venison Medallions/Steaks:
- 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.
- Peel garlic, cut bell peppers.
- You will need a deeper over safe pan.
- Heat olive oil on med high heat, add garlic, rosemary and thyme. Move around until garlic is golden brown.
- Move garlic and spices to sides, add meat, allow to sear on all sides
- Sear all sides
- Add butter(be generous) stir around
- Add bell peppers, stir around
- Place pan in oven and leave for 15 minutes. Take out flip and place back in oven for another 5 minutes
- Take out of dish and place on a plate or cutting board, allow to sit 10 mins
- Heat remaining sauce in pan adding a little butter, stir until thick… This will be your sauce
- Slice meat into desired steaks/medallions
- 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
Cooked medium-rare and seasoned simply is how I cook most of my backstraps, but I will often pair it with a sauce, a number of which are available here. Venison is very lean so is best eaten rare or it tends to get dry and chewy. When eaten rare the meat is so tender that it is almost like biting through butter. It will continue cooking in the oven while it rests so put the medallions on one of the plates whilst you make the sauce. Don't keep pushing the steak about otherwise you may throw off the water, stopping them browning.
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