Steps to Prepare Homemade Venison Medallions/Steaks

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Venison Medallions/Steaks. Discover Savings on Venison Steak & More. Get Venison Steak at Target™ Today. Slice the venison and serve with mushroom sauce over the top.

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, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, venison medallions/steaks. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Venison Medallions/Steaks is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Venison Medallions/Steaks is something that I have loved my entire life. They’re nice and they look wonderful.

Discover Savings on Venison Steak & More. Get Venison Steak at Target™ Today. Slice the venison and serve with mushroom sauce over the top.

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

Below are the venison backstrap recipes I enjoy. 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. A venison medallion is a cut of meat that comes from the backstrap area of a deer.

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 meat that comes from a deer's back is some of the most tender meat you'll find on the animal. Cuts like venison medallions, tenderloin, and rib chops are great for the grill or a hot pan, so you can bring venison to the table in place of steak. Venison osso buco and venison stew meat are both perfect for slow cooking those favorite comfort food dishes. Learn more about our superior-tasting venison or browse. The venison Denver leg delivers all the best cuts, perfect to divide into steaks, medallions, roasts, with trimmings galore.

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

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