Venison Medallions/Steaks
Venison Medallions/Steaks

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, venison medallions/steaks. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Mild & Tender Domestic Gourmet Venison for Sale. Healthy & Natural Venison Products in Steaks, Chops & More. Place the medallions on a plate and coat all over with EVOO, salt, and pepper. Prepare your sauce while the venison sits.

Venison Medallions/Steaks is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Venison Medallions/Steaks is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have venison medallions/steaks using 12 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Venison Medallions/Steaks:
  1. Make ready 2 lb venison loin(room temperature)
  2. Get Coarse Sea Salt
  3. Get Coarse Black Pepper
  4. Take Butter
  5. Take McCormick Garlic/Herb/Black Pepper and Sea Salt Spice
  6. Take Worcestershire Sauce
  7. Prepare 1 Red Bell Pepper
  8. Get 1 Green Bell Pepper
  9. Take 3 Sprigs Rosemary
  10. Get 1 large Sprig of Fresh Thyme
  11. Get 7 Cloves Garlic
  12. Prepare extra Virgin Olive Oil

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. Below are the venison backstrap recipes I enjoy.

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

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. You'll love the intense red color, the bold flavor and the fine texture and grain of venison meat. Venison Medallions are perfectly cut, lean venison tenderloin steaks that have a beautiful mild flavor and silky smooth texture.

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