Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, venison medallions/steaks. One of my favorites food recipes. For mine, I am going to make it a bit tasty. 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 current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Venison Medallions/Steaks is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Get 2 lb venison loin(room temperature)
- Make ready Coarse Sea Salt
- Make ready Coarse Black Pepper
- Get Butter
- Get McCormick Garlic/Herb/Black Pepper and Sea Salt Spice
- Take Worcestershire Sauce
- Make ready 1 Red Bell Pepper
- Get 1 Green Bell Pepper
- Make ready 3 Sprigs Rosemary
- Take 1 large Sprig of Fresh Thyme
- Get 7 Cloves Garlic
- Get 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.
Steps 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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