Venison Medallions/Steaks
Venison Medallions/Steaks

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, venison medallions/steaks. One of my favorites food recipes. 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 well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Venison Medallions/Steaks is something that I’ve loved my whole life. They are 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. Prepare your sauce while the venison sits.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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. Get venison loin(room temperature)
  2. Prepare Coarse Sea Salt
  3. Take Coarse Black Pepper
  4. Take Butter
  5. Make ready McCormick Garlic/Herb/Black Pepper and Sea Salt Spice
  6. Make ready Worcestershire Sauce
  7. Get Red Bell Pepper
  8. Get Green Bell Pepper
  9. Get Rosemary
  10. Get large Sprig of Fresh Thyme
  11. Make ready Garlic
  12. Get extra Virgin Olive Oil

It's the ribeye in beef and loin in pork. 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.

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

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. Below are the venison backstrap recipes I enjoy. Venison Medallions Tender New Zealand venison meat, cut into perfectly round and just thick enough medallions for a quick sear or grill. This means backstrap medallions from large deer, elk or moose, all leg steaks, flank steak, cubes for kebabs and so on.

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