Venison Medallions/Steaks

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, venison medallions/steaks. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Venison Medallions/Steaks is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Venison Medallions/Steaks is something which I have loved my whole life. They’re fine and they look fantastic.

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

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

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. A venison medallion is a cut of meat that comes from the backstrap area of a deer.

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. Venison Medallions/Steaks1. Peel garlic, cut bell peppers.
  2. You will need a deeper over safe pan.
  3. Heat olive oil on med high heat, add garlic, rosemary and thyme. Move around until garlic is golden brown.
  4. Move garlic and spices to sides, add meat, allow to sear on all sides
  5. Sear all sides
  6. Add butter(be generous) stir around
  7. Add bell peppers, stir around
  8. Place pan in oven and leave for 15 minutes. Take out flip and place back in oven for another 5 minutes
  9. Take out of dish and place on a plate or cutting board, allow to sit 10 mins
  10. Heat remaining sauce in pan adding a little butter, stir until thick… This will be your sauce
  11. Slice meat into desired steaks/medallions
  12. 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

Steaks And Game » Venison » Medallions. A venison medallion is a cut of meat that comes from the backstrap area of a deer. Medallions cook quickly on the stove in a hot frying pan. Organic venison loin medallions, reared on West Country farms and prepared in the Riverford butchery. Tender, succulent and lean, this is a fantastic cut - the venison equivalent of fillet steak.

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