Simple Way to Make Perfect Venison Medallions/Steaks

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a special dish, Venison Medallions/Steaks. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Venison Medallions/Steaks Recipe. These venison medallions come from New Zealand pasture-raised Red Deer, meaning it is lean, mild and rich. All Natural Deer Venison, USDA inspected, no growth-promoting antibiotics, no growth hormones, no animal by products.

You can have Venison Medallions/Steaks using 12 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Venison Medallions/Steaks

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

Venison Medallions with Whiskey, Mushroom, and Horseradish Cream Sauce.People talk about venison steak, deer meat and tenderloin medallions.Remove the steaks from the water immersion and remove from bag, then place on paper towels.The Venison Medallions recipe out of our category Venison!

Venison Medallions/Steaks step by step

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.

Liberally cover all sides of each medallion with Hi Mountain Venison Rub.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.

Clean venison tenderloin of all fat and silver skin.Then season with salt and freshly ground black Serve Whiskey, Mushroom and Horseradish Cream Sauce over medallions.Download Venison medallions stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.Season the venison with salt and pepper.In a large saute pan, heat oil to nearly smoking.