Venison Medallions/Steaks
Venison Medallions/Steaks

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, venison medallions/steaks. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Venison Medallions/Steaks is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Venison Medallions/Steaks is something that I’ve loved my entire life. They are nice and they look fantastic.

Discover Savings on Venison Steak & More. Get Venison Steak at Target™ Today. Slice the venison and serve with mushroom sauce over the top. This is good with a vegetable mash, such as winter squash or cauliflower, and some sautéed or grilled greens.

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

Instructions 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

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. 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.

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