Easiest Way to Make Perfect Venison Medallions/Steaks

Venison Medallions/Steaks. 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. A recipe for Acorn squash mash follows the venison recipes.

A venison medallion is a cut of meat that comes from the backstrap area of a deer. Looking for an exceptionally lean alternative to beef and other red meats? A venison medallion is a cut of meat that comes from the backstrap area of a deer. You can cook Venison Medallions/Steaks using 12 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Venison Medallions/Steaks

1. You need 2 lb of venison loin(room temperature).
2. Prepare of Coarse Sea Salt.
3. Prepare of Coarse Black Pepper.
4. Prepare of Butter.
5. You need of McCormick Garlic/Herb/Black Pepper and Sea Salt Spice.
6. It's of Worcestershire Sauce.
7. You need 1 of Red Bell Pepper.
8. Prepare 1 of Green Bell Pepper.
9. You need 3 Sprigs of Rosemary.
10. You need 1 of large Sprig of Fresh Thyme.
11. Prepare 7 Cloves of Garlic.
12. You need of extra Virgin Olive Oil.

The meat that comes from a deer's back is some of the most tender meat you'll find on the animal. Medallions cook quickly on the stove in a hot frying pan. 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.

Venison Medallions/Steaks instructions

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.

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. Below are the venison backstrap recipes I enjoy.