Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, venison medallions/steaks. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Venison Medallions/Steaks is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Venison Medallions/Steaks is something which I’ve loved my whole life. They are fine and they look wonderful.
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 begin with this particular recipe, we must first prepare a few components. You can cook venison medallions/steaks using 12 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Venison Medallions/Steaks:
- Prepare venison loin(room temperature)
- Take Coarse Sea Salt
- Take Coarse Black Pepper
- Make ready Butter
- Take McCormick Garlic/Herb/Black Pepper and Sea Salt Spice
- Make ready Worcestershire Sauce
- Make ready Red Bell Pepper
- Make ready Green Bell Pepper
- Prepare Rosemary
- Get large Sprig of Fresh Thyme
- Get Garlic
- Make ready 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.
Instructions 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
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.
So that’s going to wrap it up for this exceptional food venison medallions/steaks recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
