Venison Medallions/Steaks
Venison Medallions/Steaks

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, venison medallions/steaks. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

These venison medallions come from New Zealand pasture-raised Red Deer, meaning it is lean, mild and rich. Steaks and game: the ultimate destination for steak and meat lovers. Steaks And Game » Venison » Medallions.

Venison Medallions/Steaks is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Venison Medallions/Steaks is something which I’ve loved my entire life. They are nice and they look wonderful.

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

Well-prepared venison will have a meaty taste without. Venison medallions from New Zealand, grass-fed, raised on tall-grass pastures, with no added antibiotics or growth stimulants. As free-range as it gets without being wild, our venison comes from. Venison Medallions with Whiskey, Mushroom, and Horseradish Cream Sauce.

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

I love cooking up heart steaks and find the texture to be a cross between a traditional steak cut and liver. Remove the steaks from the water immersion and remove from bag, then place on paper towels. These venison steaks are fantastic just on their own, cooked and served as you would a beef steak (just simply brush with oil and pop in a hot pan) or used in a variety of our venison steak recipes. People talk about venison steak, deer meat and tenderloin medallions. Gorgeously ruby red and perfectly rare venison medallions are paired with a This recipe is for venison medallions, not strips.

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