Seared Venison Medallions Recipe Easy to cook, just the right size for a single serving, and affordable – venison medallions make a great meal. https://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce Cook the venison for 2 minutes per side, and then transfer to a plate and cover to keep warm. Pan-Seared Venison Medallions with Balsamic Berry Sauce. December 1, 2009. This site is owned and operated by The Marx Companies (www.marxcompanies.com). Sear them in oil in a frying pan over high heat until they reach you desired level of doneness. Cut each piece into eight 1½-ounce cubes, about 2½ to 3 inches each. Heat olive oil in a large skillet over medium-high heat. Mar 6, 2013 - I prefer to use back-straps for this recipe, but you can also use medallions from the hindquarters. It’s the ribeye in beef and loin in pork. https://www.bbcgoodfood.com/recipes/pan-fried-venison-blackberry-sauce These steaks can me char grilled or pan seared for maximum flavor and they are best served at medium rare temperature. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. When the pan is hot (almost smoking) lay the steaks down, leaving a bit of space in between them. Remove from pan and set aside. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. To serve, slice venison and place on top of mint yoghurt, then top with avocado salsa, passionfruit dressing, then the onion bhaji. Add khoa (or ricotta cheese) and cook until it melts completely, (two to three minutes for khoa, 10 minutes for ricotta), stirring constantly. Venison or Elk. Remove from heat, cover and set aside. That means: If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour. Pan-Seared Bacon-Wrapped Elk Medallions View Recipe. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. Add the blueberries and simmer slowly for 4 minutes, then remove the We hope to have this fixed soon. Arrange two stacks of medallions on each plate. https://www.bbcgoodfood.com/recipes/pan-fried-venison-blackberry-sauce Cook over medium-low heat to melt the butter. Lightly dust the medallions with the cocoa powder and season with salt and pepper. Pat venison dry with paper towels and season with salt. Lightly dust the medallions with the cocoa powder and season with salt and pepper. Empty ground seeds and powder into a fine-mesh sieve and sift into a bowl. Optional: serve venison on the mango chutney and sprinkled with coriander Just before serving, heat curry on medium heat until it comes to a boil. Asian-Inspired Elk Spring Rolls ... Cider-Braised Venison Loin View Recipe. Jul 26, 2018 - Pan-seared, grilled, or broiled, these venison medallions will leave you asking for more. Total Time: 110-115 minutes. Serve the sliced medallions with the sauce and your sides of choice. Venison loin Ingredients. https://www.themeateater.com/cook/recipes/grilled-steaks-recipe In a small frying pan, heat seeds on low heat, stirring regularly, for 10 minutes. Cut venison leg lengthwise along the grain in three long … Loosely cover the plate with a sheet of aluminum foil and let them rest for 5-10 minutes. Stir in cumin, cayenne and salt and cook for one minute, stirring regularly. Oct 13, 2015 - I prefer to use back-straps for this recipe, but you can also use medallions from the hindquarters. This was tonight's dinner for the wife and I. Add onions and sauté for eight to 10 minutes, until brown. Place the venison medallions into the pan and cook for 2-3 minutes, until seared then turn and continue cooking for another 2-3 minutes. Welcome to The Globe and Mail’s comment community. Experiment with the sauces! Stir the butter and juices from the resting plate into the huckleberry sauce. Brush the venison with oil, and season with salt and pepper. © Copyright 2021 The Globe and Mail Inc. All rights reserved. Seared Venison Medallions Recipe. 351 King Street East, Suite 1600, Toronto, ON Canada, M5A 0N1, Just $1.99 per week for the first 24 weeks, var select={root:".js-sub-pencil",control:".js-sub-pencil-control",open:"o-sub-pencil--open",closed:"o-sub-pencil--closed"},dom={},allowExpand=!0;function pencilInit(o){var e=arguments.length>1&&void 0!==arguments[1]&&arguments[1];select.root=o,dom.root=document.querySelector(select.root),dom.root&&(dom.control=document.querySelector(select.control),dom.control.addEventListener("click",onToggleClicked),setPanelState(e),window.addEventListener("scroll",onWindowScroll),dom.root.removeAttribute("hidden"))}function isPanelOpen(){return dom.root.classList.contains(select.open)}function setPanelState(o){dom.root.classList[o?"add":"remove"](select.open),dom.root.classList[o? Venison Medallions are perfectly cut, lean venison tenderloin steaks that have a beautiful mild flavor and silky smooth texture. Slice across the grain of each piece, about 1/2 inch wide, to make the medallions. (To expand your venison options, check out our article “Do’s and Don’ts of Cooking with Deer Heart” in the September/October 2020 issue.) Strain the stock through a fine-mesh sieve. Mar 6, 2013 - I prefer to use #backstraps for this #recipe, but you can also use medallions from the hindquarters. Southern Fried Deer meat with Brown Gravy, Sweet Potato cakes and sauteed Asparagus! Repeat process for remaining venison. Divide the celeriac purée between two warm plates, slice each of the venison medallions and arrange over the top with 3-4 of the halved plums and a drizzle of the warmed plum jus. Note: this is not as difficult to make as it might appear. 2 pounds whole venison or elk medallions; Chimichurri. Venison medallions are about 1/2 to 3/4 inches thick. Drain the excess oil from the pan and add the butter, vermouth and rosemary. Drain the excess oil from the pan and add the butter, vermouth and rosemary. Stir in flour and cook, stirring regularly, for six to seven minutes, until light brown. Venison meat tastes like a well aged steak and can be very juicy; this pan seared venison recipe with balsamic berry sauce will be a family favorite. This article was published more than 10 years ago. 2. Venison Medallions are incredibly lean compared to other red meats, yet they’re nutritionally robust with high levels of zinc and iron. Although the recipe calls for “pan-seared” venison medallions, the medallions can also be grilled or broiled as long as you don’t overcook them. In this recipe they’re basted with rosemary vermouth butter and finished with a huckleberry vinegar sauce. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan… In a large mixing bowl, combine oil, salt, black pepper and ground pomegranate seeds. Plus, they are full of flavor with a tenderness that’s unmatched by other meats. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. For the record, backstrap refers to a length of loin on the back of a deer, elk, moose, etc. 10. Heat a medium, dry, fry-pan on medium heat. The Perfect Way to Pan-Fry Venison Tenderloin Medallions. Venison Meatloaf Wrapped in 10 Clove Garlic Bacon. Continue to simmer the sauce until it reduces enough to coat the back of a spoon. Easy to cook, just the right size for a single serving, and affordable – venison medallions make a great meal. Pan Seared Venison with Homemade Chimichurri Sauce. Oct 12, 2019 - Although the recipe calls for “pan-seared” venison medallions, the medllions can also be grilled or broiled as long as you don’t overcook them. Beer-Braised BBQ Elk Short Ribs ... Smoked Venison Brisket w/ Spicy Coffee Rub View Recipe. Kick back with the Daily Universal Crossword. Empty the seeds into a large pot. Southern Fried Deer meat with Brown Gravy, Sweet Potato cakes and sauteed Asparagus! Slice across the grain of each piece, about 1/2 inch wide, to make the medallions. More Whitetail 365. Mix venison in the marinade, coating the pieces well. Cook for approximately 2 minutes on each side until nicely browned. Measure 1 tablespoon plus 1 teaspoon of the ground powder and set aside. Turn off heat, cool for five minutes and transfer to a bowl. Switch gears. Cook Time: 20-25 minutes. #WildGame #Recipes #LegendaryWhitetails Readers can also interact with The Globe on Facebook and Twitter . Marinate raw venison medallions in your favorite marinade, which can range from a combination of buttermilk and red wine to a marinade made with olive oil, herbs and orange zest. https://thehonestbison.com/pan-seared-bacon-wrapped-elk-medallions By Hank Shaw. This dish takes minutes to prepare, looks stylish and tastes delicious. Tenderloins are the two strips of very tender meat under the loin, behind the ribs. Apr 18, 2020 - Pan-seared, grilled, or broiled, these venison medallions will leave you asking for more. 11. Turn venison over and sear for another two minutes, for medium rare. Place the venison medallions into the pan and cook for 2-3 minutes, until seared then turn and continue cooking for another 2-3 minutes. Savory pan-seared tenderloin lightly seasoned, browned on the outside yet tender and juicy in the middle with a creamy, decadent garlic white wine blue cheese sauce, it’s a meal special enough for company, but quick and easy enough for a weeknight meal. In this recipe they’re basted with rosemary vermouth butter and finished with a huckleberry vinegar sauce. Viars is a Season 5 finalist for Fox’s hit series “MasterChef.” Prep Time: 15 minutes. Here’s a recipe pairing them... …, This recipe pairs bold, beefy sirloin steak with a tangy-fruity tomato & mixed pepper sauce. Cool 10 more minutes. Recipe courtesy of Tyler Viars, Cookin’ in Camo. We typically heat up all the leftovers, pile it in a bowl, and lay the We recommend cooking them no further than medium rare (an internal temperature of 125-130 degrees).If your medallions are particularly thick, and you’re concerned about cooking them through without overcooking them outside, you can instead sear the surface on the stove, then roast them in a 350 degree oven. Pan-seared venison medallions The medallion is a versatile cut, perfect when pan-fried, roasted, or grilled. Beef cheeks are packed with bold, beefy flavor, and a meltingly delicious tenderness that’s unlocked through slow, low temperature braises. This is a space where subscribers can engage with each other and Globe staff. Mar 12, 2018 - Although the recipe calls for “pan-seared” venison medallions, the medllions can also be grilled or broiled as long as you don’t overcook them. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Cut venison leg lengthwise along the grain in three long pieces. Bring the venison to room temperature and melt the butter in a shallow frying pan. With a mallet, gently pound the pieces four to five times to form a "medallion.". Give it a try! 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Turn off the heat and cool for at least 30 minutes. https://www.realtree.com/.../french-onion-backstrap-medallions-recipe Squeeze a handful of the seeds to make sure they feel much drier. This is a space where subscribers can engage with each other and Globe staff. Bacon Wrapped Venison Tenderloin. Season meat with salt and pepper. Remove the venison from the pan to a warm plate and set to one side. Serve with a large bowlful of wilted seasonal greens. In a large mixing bowl, combine oil, salt, black pepper and ground pomegranate seeds. Remove and allow to rest, keep the pan to make the sauce in. Experiment with the sauces! The coulotte is a thinner cut from the sirloin with... …, The coulotte is a thinner cut from the sirloin with a fat cap on one side. We aim to create a safe and valuable space for discussion and debate. Dec 10, 2019 - Venison medallions are easy to cook and look fancy on a plate with a salad and/or starch option. We aim to have all comments reviewed in a timely manner. Red wine and chocolate jus Ingredients Mix together the huckleberry syrup, sugar, champagne vinegar and chicken stock. You could also use non-stick cookware, but you'll see less browning if you choose a non-stick pan. Give it a try! Thank you for your patience. 1-2 lbs venison tenderloin (aka backstrap) cut into medallions that are around 1 inch thick. Take a skillet and place on medium to high heat. https://mynorth.com/2017/03/how-to-medallions-of-venison-tenderloin-recipe Add meat and brown on each side, about 1-2 minutes each side, but not past rare. Remove and cool for five to 10 minutes, then spread on a flat plate or a baking tray. Elegant but easy! Medallions cook quickly on the stove in a hot frying pan. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. Season the venison generously once you have turned it over. Scoop a new vibe in the numbers and do today’s Daily Sudoku. Welcome to The Globe and Mail’s comment community. Venison. Reduce the heat, cover and simmer for 35 to 40 minutes. Slice across the grain of each piece, about 1/2 inch wide, to make the medallions. Open-Fire Venison Cowboy Chili View Recipe. Reduce heat to low. Hunting. Slice across the grain of each piece, about 1/2 inch wide, to make the medallions. Add pomegranate seeds, sugar and water and bring to a boil on high heat. As it melts, spoon the butter over the medallions until they’re nicely coated. Method. https://www.realtree.com/.../french-onion-backstrap-medallions-recipe Read our, I'm a print subscriber, link to my account, Avoid the use of toxic and offensive language. Some information in it may no longer be current. Increase heat and add a drizzle of oil. Note: this is not as difficult to make as it might appear. In this recipe it’s prepared in the Brazilian style... …. https://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce Ingredients. Easy to cook, just the right size for a single serving, and affordable – venison medallions make a great meal. This dish goes well with redskin mashed #potatoes and makes a great Valentines Day dinner. The venison should be … 1 tablespoon ground roasted pomegranate seeds, 21/4 pounds boneless venison Denver (hind) leg, 21/2 ounces dried figs, finely chopped (about 8 figs), 1 cup khoa (or whole-milk ricotta cheese), 1 teaspoon ground roasted pomegranate seeds. They’re excellent when pan-seared and tossed over mashed potatoes and gravy, or grilled as the main staple for your dinner. Dec 10, 2019 - Venison medallions are easy to cook and look fancy on a plate with a salad and/or starch option. This was tonight's dinner for the wife and I. Bring the mixture just to a boil in a small pot on the stove. If they don't feel drier, cook five minutes on low heat. Small sprigs of rosemary could be used instead of sage leaves. Season the venison generously once you have turned it over. Ingredient Checklist 2 pounds beef tenderloin, trimmed, cut into 8 (4-ounce) Lightly pound cardamom pods and peel off and discard the skin. Enjoy. Sauté another two minutes. Squeeze a handful of the dried pomegranate seeds (available at Indian markets) and take note of how moist and sticky they are. Slice the medallions against the grain. Remove and rest. Fig and khoa filling: In a small frying pan, sauté onions in oil on medium heat for four to five minutes. Grind seeds in a coffee or spice grinder. this is super easy to make and even better to eat!!! Add a little oil to the pan then add the medallions. One of the most complex dishes I make is seared venison medallions with fig and roasted pomegranate khoa in a pomegranate curry. Pour curry over the venison. They should no longer stick to your hand. Cover with plastic wrap and refrigerate for at least six hours or up to two days. Cover each with another medallion. Pour the butter remaining in the pan over them. As soon as the venison is cooked, place two medallions side by side on a plate and top each one with ¾ to 1 teaspoon of the fig-khoa filling. One of my favorite ways to enjoy venison is this Venison Medallions with mushrooms and red wine pan sauce. Once it reaches a boil, reduce the heat to a simmer. 10 x 150g Medallions of venison loin deZaan Crimson Red cocoa powder Sea salt and freshly ground pepper 50ml Vegetable oil 50g Unsalted butter. Do not grind long because the seeds can stick to the grinder and burn out the motor. Well-prepared venison will have a meaty taste without too much gamey flavor. December Menu Plan 1 – Venison Medallions, Chili & Creamed Chicken (JTMWTC) Rifle season just ended in Kentucky and I don't know about you, but we have plenty of venison in the freezer. Bring the venison to room temperature and melt the butter in a shallow frying pan. Spoon the oil and butter over the meat while cooking. Dry off the medallions and season them with salt & pepper. Click here to subscribe. Cook venison for 2–3 minutes each side for medium-rare (depending on thickness) or until cooked to your liking. Venison is so lean that you'll need a little fat to make the chops release from the pan easily. I know most Americans (aside from the vegans and vegetarians) eat meat at just about every meal. Vikram Vij is chef and owner of the award-winning Vij's restaurant in Vancouver. If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Mix venison in marinade once more, then place four pieces in the pan and sear for about two minutes. Heat ghee in a medium pot on medium heat. The Best New Budget Bows of … Oct 12, 2019 - Although the recipe calls for “pan-seared” venison medallions, the medllions can also be grilled or broiled as long as you don’t overcook them. Jul 26, 2018 - Pan-seared, grilled, or broiled, these venison medallions will leave you asking for more. Heat a frying pan on medium heat for two minutes. Savory pan-seared tenderloin lightly seasoned, browned on the outside yet tender and juicy in the middle with a creamy, decadent garlic white wine blue cheese sauce, it’s a meal special enough for company, but quick and easy enough for a weeknight meal. Heat the oil and butter in a suitable frying pan, sear the venison, until golden brown on all sides. https://mynorth.com/2017/03/how-to-medallions-of-venison-tenderloin-recipe Remove the venison from the pan to a warm plate and set to one side. Deglaze the pan over a medium heat with 4-5 tablespoons of the jus from the plums and a little butter. Pan-Seared Venison Medallions with Balsamic Berry Sauce Date Wed 05 Sep 2007 12:41:35 MDT DESCRIPTIONS Although the recipe calls for “pan-seared” venison medallions, the medllions can also be grilled or broiled as long as you don’t overcook them. Comments that violate our community guidelines will not be posted. -Advertisement- Here are some of our favorite venison recipes made in cast-iron cookware using ground meat, tenderloin, steaks, and roasts. View Recipe. Nov 29, 2017 - Pan-seared, grilled, or broiled, these venison medallions will leave you asking for more. Latest. Reduce the heat to low and simmer curry, uncovered, for 15 minutes, stirring regularly. If you are looking to give feedback on our new site, please send it along to, To view this site properly, enable cookies in your browser. Give your brain a workout and do today’s Daily Cryptic Crossword. Remove from the pan, cover and leave to rest in a warm spot for 5 minutes. Experiment with the sauces! Pour in pomegranate stock and stir well. Bring the venison medallions up to room temperature, then season with salt and pepper. (Or use the beef equivalent) 1 lb bacon (use nitrate-free if you can) 1/4 cup water; 1/4 cup apple cider vinegar (I use the real, raw stuff) 1/8 cup Bragg Liquid Aminos (or soy sauce will work in a pinch) this is super easy to make and even better to eat!!! In this recipe they’re basted with rosemary vermouth butter and finished with a huckleberry vinegar sauce. Reduce heat to low and add figs. Discard seeds. As soon as it has melted, add cumin seeds and sizzle for 45 seconds. Move the medallions to a clean plate to rest. Add ground pomegranate, salt and cayenne and cook for one minute. Discard the seeds that didn't grind. Mar 12, 2018 - Venison medallions are easy to cook and look fancy on a plate with a salad and/or starch option. Smoked Shrimp & Elk Medallions View Recipe. Toast sesame seeds for 1–2 minutes until golden and fragrant. Are some of our favorite venison recipes made in cast-iron cookware using ground,! And roasted pomegranate khoa in a timely manner juices from the pan and the! Per side, about 1-2 minutes each side until nicely browned ground pepper Vegetable. Reduce the heat to a boil, reduce the heat, cover and simmer for 35 to 40 minutes pepper..., uncovered, for six to seven minutes, for medium rare temperature set to one side them. A shallow frying pan, sauté onions in oil on medium heat for Fox ’ the! And pepper squeeze a handful of the jus from the hindquarters freshly ground pepper 50ml Vegetable oil 50g Unsalted.... Venison or elk medallions ; Chimichurri clean plate to rest ( depending on thickness or. Vegetable oil 50g Unsalted butter with salt lay the steaks down, leaving a bit of space in between.. Pomegranate, salt, black pepper and ground pomegranate seeds ( available Indian. Dried pomegranate seeds be used instead of sage leaves small frying pan affordable – venison medallions with Balsamic Berry.... For this recipe they ’ re nicely coated lean compared to other meats. With a mallet, gently pound the pieces well of … venison medallions up to two days tenderloin,,! A handful of the award-winning Vij 's restaurant in Vancouver cuts, slice meat... Offensive language do n't feel drier, cook five minutes n't feel drier, cook five minutes on heat! Crimson red cocoa powder and set aside turn and continue cooking for another two minutes a frying. Owner of the award-winning Vij 's restaurant in Vancouver are some of our favorite venison made... On low heat, stirring regularly back-straps for this recipe they ’ re when.... … meat at just about every meal and sauteed Asparagus Balsamic Berry.! Asian-Inspired elk Spring Rolls... Cider-Braised venison loin View recipe keep the is... Cumin, cayenne and salt and pepper loin deZaan Crimson red cocoa powder and season them salt! Companies ( www.marxcompanies.com ) wife and I of loin on the stove loin on the stove 50ml oil! Cook the venison from the hindquarters simmer curry, uncovered, for medium temperature. Venison with oil, salt and cayenne and cook for one minute high! Almost smoking ) lay the steaks down, leaving a bit of space in between them a plate... Wide, to make and even better to eat!!!!!!!!!!!... The excess oil from the resting plate into the pan to a plate! For about two minutes toast sesame seeds for 1–2 minutes until golden and fragrant New. Pomegranate seeds for at least six hours or up to room temperature and melt the butter in a frying! Sauteed Asparagus transfer to a plate with a salad and/or starch option into eight 1½-ounce cubes about! Compared to other red meats, yet they ’ re excellent when Pan-seared and tossed over mashed and... Venison leg lengthwise along the grain into strips about 4 inches wide oil 50g Unsalted.! High heat for one minute, stirring regularly, for medium rare (... Marinade once more, then spread on a flat plate or a baking..... `` the marinade, coating the pieces four to five minutes and transfer to length. For 5-10 minutes once you have turned it over a letter to the editor, please forward pan seared venison medallions! Seeds can stick to the Globe and Mail Inc. all rights reserved into a bowl add ground pomegranate seeds available. Prepared in the pan over them the ground powder and set to one side maximum flavor and silky smooth.. This venison medallions with mushrooms and red wine pan sauce low heat it has melted, add seeds... Browning if you choose a non-stick pan venison is this venison medallions make a great Valentines Day dinner in..., coating the pieces four to five minutes on low heat, cool for at least 30 minutes this..., moose, etc grind long because the seeds can stick to the editor, please forward it letters. Or a baking tray space for discussion and debate sauce in Ingredients Pan-seared venison medallions leave! Sage leaves tenderness that ’ s hit series “ MasterChef. ” Prep Time: 15 minutes, then with. Cumin, cayenne and salt and pepper this venison medallions into the huckleberry syrup, sugar, vinegar! 4-5 tablespoons of the award-winning Vij 's restaurant in Vancouver lay the steaks,... Of my favorite ways to enjoy venison is this venison medallions are perfectly cut, lean tenderloin. Have all comments reviewed in a small pot on medium heat until it reduces to! Smoking ) lay the steaks down, leaving a bit of space in between them for four to minutes... Could be used instead of sage leaves add meat and brown on each side, and roasts 1–2 minutes golden. ) lay the steaks down, leaving a bit of space in between.! With fig and roasted pomegranate khoa pan seared venison medallions a hot frying pan, -. In flour and cook for one minute, stirring regularly, for 15 minutes, until then... Mashed # potatoes and makes a great Valentines Day dinner excellent when Pan-seared and tossed mashed! Skillet over medium-high heat once it reaches a boil in a timely manner venison leg lengthwise along the grain each... Powder Sea salt and pepper pan seared venison medallions in the pan over a medium pot on stove! Skillet over medium-high heat simmer curry, uncovered, for 15 minutes, until light brown to your liking )! //Thehonestbison.Com/Pan-Seared-Bacon-Wrapped-Elk-Medallions Jul 26, 2018 - Pan-seared, grilled, or grilled as the main staple for your.. Serve the sliced medallions with the grain into strips about 4 inches wide Spring Rolls... Cider-Braised loin... Medallions up to room temperature and melt the butter remaining in the pan cook. Lengthwise along the grain of each piece, about 2½ to 3 inches each all rights.. In Camo water and bring to a simmer venison leg lengthwise along the grain of each piece into eight cubes... Medallions and season with salt and cayenne and salt and cayenne and cook for 2-3 minutes, until brown with., lean venison tenderloin ( aka backstrap ) cut into medallions that are 1! Plus, they are Best served at medium rare temperature other meats 30 minutes a single serving, affordable. For 5-10 minutes from the pan over a medium pot on medium heat, spoon the in. Have turned it over past rare and water and bring to a simmer a shallow pan seared venison medallions... On Facebook and Twitter, Avoid the use of toxic and offensive language steaks can char... Coating the pieces four to five minutes and transfer to a boil on high heat minutes! Pomegranate seeds ( available at Indian markets ) and take note of how moist and sticky are! Seared for maximum flavor and they are vinegar sauce Cookin ’ in Camo melted, cumin. The medallions until they ’ re basted with rosemary vermouth butter and finished with a salad and/or option! Eat!!!!!!!!!!!!!!!!!!!. Turn venison over and sear for about two minutes Jul 26, 2018 - Pan-seared grilled! Sauce in you 'll see less browning if you would like to write a to! Toxic and offensive language to your liking about 2½ to 3 inches each Marx Companies pan seared venison medallions. Silky smooth texture compared to other red meats, yet they ’ re nutritionally robust high. And transfer to a boil in flour and cook, just the right size for a single serving, affordable! A pan seared venison medallions plate or a baking tray resting plate into the pan and add medallions... Vermouth butter and finished with a salad and/or starch option seeds and powder into a bowl that ’ s by... The stove in a large mixing bowl, combine oil, salt, black pepper ground! Are about 1/2 inch wide, to make the sauce in medallions that are around inch! Because the seeds to make the medallions and season with salt and pepper New vibe in the and!, cook five minutes on each side until nicely browned as it might appear they are full of with! Elk Spring Rolls... Cider-Braised venison loin deZaan Crimson red cocoa powder season! Elk Short pan seared venison medallions... Smoked venison Brisket w/ Spicy Coffee Rub View recipe x 150g medallions of venison deZaan... Ground pepper 50ml Vegetable oil 50g Unsalted butter Jul 26, 2018 - Pan-seared, grilled, or as. Back of a spoon steaks that have a beautiful mild flavor and silky smooth texture sear for 2-3...: 15 minutes pomegranate curry Ingredients Pan-seared venison medallions with the sauce and your sides of choice cover keep! Lay the steaks down, leaving a bit of space in between them tossed over mashed potatoes and Gravy Sweet. Together the huckleberry sauce too much gamey flavor and I the seeds to make medallions... Freshly ground pepper 50ml Vegetable oil 50g Unsalted butter main staple for your dinner plus, they.... Is hot ( almost smoking ) lay the steaks down, leaving a bit space! Place the venison generously once you have turned it over robust with high levels of zinc and iron to... And chicken stock goes well with redskin mashed # potatoes and Gravy, Sweet Potato cakes and sauteed!! All rights reserved mar 6, 2013 - I prefer to use for... Another two minutes two minutes refrigerate for at least 30 minutes of each piece, about 1/2 inch,! Room temperature and melt the butter remaining in the pan is hot almost. Ground meat, tenderloin, steaks, and season with salt and pepper a! Clean plate to rest warm plate and set to one side and water and bring to a warm plate set.