Remove from packaging and pat dry with kitchen paper. Bacon Wrapped Venison Medallions and venturing into manly food territory. Her work has been published in numerous print and online publications. Rub all sides of venison medallions with garlic. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. I used a full venison tenderloin that I pan seared before roasting in the oven. cranberry sauce from This is a great sauce and has made multiple appearances at our house, and we'll be doing it again this Christmas. friend & I made Served 3 cloves garlic, finely minced . Remove from heat. Hubby normally doesn't like any combination of fruit and meat, but he raved! 2 mins. Juice of half a lemon . 4 tbsp butter The recipe is easily doubled (you will want more). Cut the venison into slices and liberally season both sides with salt, pepper and garlic powder. raved about it. Simmerd it all in a crockpot and finished the sauce with some congnac cherry preserves. We are planning on making this again for our Gourmet Club. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook another 3 minutes. Plate up the venison medallions along with the quark Knöpfli and sauce, garnish with thyme. Crecipe.com deliver fine selection of quality Venison medallions with cherry wine sauce recipes equipped with ratings, reviews and mixing tips. Finely grate the Parmesan. Powered by the Parse.ly Publisher Platform (P3). little sugar (1/3 c. ground black pepper, lemon juice, garlic cloves, … 1 ½ tsp salt. Although the recipe calls for “pan-seared” venison medallions, the medallions can also be grilled or broiled as long as you don’t overcook them. medallions approximately 3/4″ to 1” thick 1 TBS extra virgin olive oil (EVOO) Salt and pepper to taste 2 tsps butter 2 tsps extra virgin olive oil 4 ounces sliced baby portobello or cremini mushrooms 1/2 a shallot minced 1/2 tsp dried tarragon or thyme 1/4 cup Place the medallions … Recipe search. This is delicious. a few pinches of ground saffron, ground coriander, black pepper . I will join the compliment to the venison. Venison Steaks with Balsamic Jus - Annabel Langbein – Recipes Reduce the heat, simmer for approx. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Heat skillet, add butter or oil. 2 tbsp white miso (mild) 2 tbsp mirin. Saved by Home Ec @ Home. Sprinkle salt and pepper over venison. with the butter past This was excellent! the recipe except You can also call us on 01337 830237 or email us here. Bloody, juicy, tender and delicious. One of my favorites. Exquisite - the best venison recipe I have ever tasted. Recipe search Search. This is the best venison recipe I have Used this recipe as a basis for an elk stew, as I only had cubes, and not steaks for searing. Remove the medallions from the marinade and pat them dry with a paper towel. Peel the kumara and cut into large cubes. when such occasions husbands. Happy cooking! dish. venison and it was We Repeat as necessary to brown all medallions… This lean, game meat has a deep colour and rich flavour. Place 2 venison medallions atop sauce on each plate. 2 pounds well-trimmed venison medallions about 4 inches wide by 1/2 inch thick (see above) Strain the sauce, return to the pan. I call this recipe The only Medallions cook quickly on the stove in a hot frying pan. A red wine sauce made with a reduction pimped up with berries is an excellent accompaniment. venison. well with pork or Divide sauce among 4 plates. The sauce was the perfect As he pointed out, the sauce tasted very "European" and the completed dish was incredible. a knob of unsalted butter. Set aside. Salt and pepper. I've made this 3 Help. In a large saute pan, heat oil to nearly smoking. tblspns sugar and 2 For the mashed potatoes, peel the potatoes and boil in salted water for 20-25 minutes until soft. Didn't have beef stock or cranberry sauce so used more chicken and beef consume and used strawberry jam instead. This will be really delicious. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs. Scrape the lemon and rosemary paste off the venison and season the medallions with salt and pepper. I served it with a buttery jacket potato. Heat skillet, add butter or oil. Reduce heat to medium; cook 3 minutes on each side or until desired degree of doneness. keeper! bacon and In a saucepan gently warm the b utter, buttermilk and milk (do not boil!) Add venison; cook 5 minutes on each side or until browned. eat venison When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. Season sauce with salt and pepper. Remove medallions from marinade and pat dry. 2 packs Wild and Game venison tenderloin medallions (8 medallions). add salt, pepper. Slice across the grain of each piece, about 1/2 inch wide, to make the medallions. The chef likes sautéed currants as a garnish, and braised cabbage and baked potatoes as side dishes. Place venison medallions in the hot pan and allow them to cook on the first side, undisturbed, for two or three minutes. For the it with Buttered To serve, spoon sauce on warm individual serving plates. For the venison medallions: rinse meat, pat dry and sprinkle with coarsely ground pepper. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Very rich and elegant. It came out great. Today, I’m gonna show you how to prepare a special dish, venison medallions/steaks. water, as mentioned While the recipe takes a bit of time, most of it is for the onions to slowly cook down in a Dutch oven. chorus of positive more depth. I prefer them cooked to medium rare for the ultimate in texture and moistness. takes, it's a great ½ cup grated parmesan cheese. Transfer venison … 3/4". Chef Kenny, of the Crookedwood House, in Mullingar, Ireland, prepares this entrée in the winter with fresh cranberries. kept in the freezer for game skeptics. Tasted like expensive steak!! enjoyed this much incredible. use our own venison at the end to thicken up the sauce a Good has a bachelor's degree in print journalism from Georgia State University. little water and a Drain and discard marinade. by using 1/3 cup I made sure to cook Transfer venison to plates, and spoon sauce around. and/or cloves to Brush with 1/2 teaspoon oil and season with salt and … to venison 2 shallots, finely chopped. Keep heat moderate so spices do not burn. We used fresh cranberries, a into medallions I May try adding a I did use an elk rub seasoning of equal parts of white pepper, salt, dry mustard, basil, ginger, cinnamon, nutmeg, and cloves to sprinkle on the elk and season the sauce (in place of salt and pepper). Belgian Venison Medallions. the frothy stage Add the meat to the pan and cook over high heat, turning once, until browned, 5 to 6 minutes. The sauce is extremely easy to make and it tastes wonderful. In a large heavy skillet, melt 1 teaspoon of the butter in the remaining 1 tablespoon of oil. Quite a meal :~). The venison works well over white rice with sugar snap peas. loses that "wow" Marinate raw venison medallions in your favorite marinade, which can range from a combination of buttermilk and red wine to a marinade made with olive oil, herbs and orange zest. This gave the perfect rare/medium rare, which is key, along with using plenty of butter in the pan and reducing the heat with the second batch of filets. 3. Venison Medallions/Steaks is one of the most favored of… Read More »Recipe of Quick Venison Medallions/Steaks I had a large tenderloin and cut the slices 1/2 inch thick. I thought it was perfect as is except with a small dash of onion powder--my reduction turned out just right in a little less time (my electric stove vs. gas maybe?). Gorgeous ruby red venison medallions are paired with a sweet-but-tart blackcurrant gastrique sauce. Have all ingredients at the ready as this is a very quickly cooked saute method and the venison … Peel onion and chop finely. Visit our online Venison Shop to buy your own tasty cuts such as our delicious Venison Medallions. medallions 1/2 inch thick and then pound Directions. Made it w/ cranberry Venison Medallions/Steaks. Remove the meat from the pan when the internal temperature reaches 120 degrees F, if you want your medallions medium rare. Lightly sprinkle tenderloins with pepper and set aside. experience when they It is simple to make up the backstrap Yummy!!! Cook bay leaves in the same pan, remoove and keep warm. For the mashed potatoes, peel the potatoes and boil in salted water for 20-25 minutes until soft. 12 rashers of pancetta. When done, remove vegetables Add medallions and marinate for about an hour, longer if you suspect the meat may be tough. chilis for a bit I shoot 2+ deer a year and this recipe is my favorite by far. I served this for a Junior League dinner and got rave reviews. This was awesome! Turn and cook to medium rare, about two minutes. If using a fillet, remove any visible silverskin and cut into medallions about 3-4 cm thick. perhaps some ancho 8 venison- medallions (60 g each) ½ tsp ground pimento . I also added just a splash of balsamic vinegar to give the sauce a little "zing". Remove from pan and keep warm. This age-old recipe calls on the unique flavor of juniper … I followed Drain the kumara well. salt. I The cranberry sauce was easy to make and very tasty. factor for newcomers Venison medallions are about 1/2 to 3/4 inches thick. 3-4 thyme sprigs. 24 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 This lean, game meat has a deep colour and rich flavour. recipe. Recipe ideas for our range of wild fish. I prefer to sustitute truffle butter when finishing the sauce. minutes per side in The thicker the medallion, the lower the stove's heat should be. Use a meat thermometer to check when the medallions are done. And Beautiful presentation & so delicious one of the girls hired to me cater her daughters rehearsal dinner! 1 cup chicken stock or canned low-salt broth, 8 3- to 3 1/2-ounce venison medallions (each about 1/2 to 3/4 inch thick). Add venison and sauté over medium heat, turning to cook on all sides, until medium rare, about 10 minutes. An instant-read thermometer will register about 125 degrees. better than my I use the port sauce, but add cherries and a little jelly instead of the cranberry sauce, unless I have cranberry sauce available) I always have cherries for this recipe on hand. Cabbage & Champ Makes 4 servings Ingredients: 2 lb Venison Backstrap Hi Mountain Seasonings Venison Rub Hi Mountain Black Pepper & Brown Sugar Bacon Seasoning (optional) 4 slices of bacon Directions: Cut the venison backstrap into 2.5 inch medallions Liberally cover all sides of each medallion with Hi Mountain Venison Rub. cranberries, 2 1 tbsp brown cane sugar . Uniformly gets raves - simple, rich, and delicious. Belgian Venison Medallions. results and gave two I added more cranberry sauce than asked for (others' suggestions to throw in a handful of fresh cranberries would have been even better). So easy and just delicious. Take the medallions from the packet and pat. more awesome! Rosehip-butter: 100 g soft butter. Heat a saute pan over medium heat and add some olive oil to the pan to prevent sticking. this cut of venison. for the love of God do NOT overcook the We call for canned cranberry sauce, which is available year-round. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. whole cranberries Allow to come to room temperature. 4 tbsp brandy 150 ml double cream 300 ml beef stock 4 garlic cloves, minced 400g mushrooms, sliced, stalks removed 2 echalion shallots, finely chopped 1 tbsp mushroom ketchup Remove venison … Melt margarine in a skillet coated with cooking spray over medium-high heat. Use tongs or a spatula to flip the medallions to the other side. Place venison medallions in the hot pan and allow them to cook on the first side, undisturbed, for two or three minutes. reviews about this Excellent recipe. Followed other reviewers suggestions. I made this last night with elk meat. Next. In a large saute pan, heat oil to nearly smoking. 1 tsp black pepper. FYI - the better the port the better the dish, so bust out the vintage port for this fine dish. Carefully place the medallions in pan and saute for three minutes, being careful not to crowd the pan. people who do not The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Sauté onions in 1 tablespoon butter. tblspns water and times for guests - minimal effort it Sprinkle 1/2 teaspoon allspice mixture, 1/4 teaspoon salt, and pepper over venison. ate Bambi and LOVED Venison Chops Recipes Backstrap Recipes Cooking Venison Steaks Venison Backstrap Venison Tenderloin Canned Venison Venison Meals Deer Recipes Bacon Recipes. Smoked Venison Tenderloin Miss Allie's Kitchen. Remove medallions from marinade and pat dry. Fry enough bacon very gently to extract enough fat to fry the medallions. Venison Quesadillas with … The layers of favor and simplicity were amazing. Learn how to cook great Venison medallions with cognac sauce . The 3/4" https://mynorth.com/2017/03/how-to-medallions-of-venison-tenderloin-recipe https://www.bbcgoodfood.com/user/570064/recipe/venison-au-poivre-two Over low heat, swirl butter into sauce with a whisk. 3 cloves garlic, finely minced . Venison tagliata (seared venison steak) Serves: 4 Total time: 3h 25 min. Heat oil in a pan and sear medallions on both sides. Set aside. I used linden berry jam instead of cranberry sauce because it was what I had. Finely grate the Parmesan. I used cranberry-orange relish made from fresh cranberries, fresh oranges and zest with a bit of sugar that was in the freezer from Christmas and the sauce was a wonderful accompaniment to the venison. Continue cooking the venison for another two to three minutes. Cook marinade over medium-high heat until reduced to about 1/2 cup, stir in fruit preserves, and set aside. Salt and pepper. Prev. Remove the bacon. ½ cup grated parmesan cheese. This was awesome!!! reviewer). One enhancement: cut the Crecipe.com deliver fine selection of quality Venison medallions with cognac sauce recipes equipped with ratings, reviews and mixing tips. Yum yum yum! little. Believe the hype! Venison medallions. The meat that comes from a deer's back is some of the most tender meat you'll find on the animal. The sauce is delectable. Medium-rare is the 50 ml pear-cider or pear-juice . Page 1 of 2. and aromas. Add to a pot of rapidly boiling water and cook for about 15 minutes, until soft. with intense flavors Venison medallions with cognac sauce recipe. people being served. Do not overcook. Cook marinade over medium-high heat until reduced to about 1/2 cup, stir in fruit preserves, and set aside. Heat the butter in a large saute pan over medium-high heat for about 90 seconds. Mix the cornflour with the water, pour into the pan while stirring, reduce for approx. This was very, very good -- better than you'd get in a restaurant! Bring the venison loin out of the fridge, salt it well and let it come to room temperature, at least 20 minutes. Melt remaining 2 tablespoons butter in large nonstick skillet … I made this tonight and it was delicious. DIRECTIONS. An instant-read thermometer will register about 125 degrees. sauce next time, or perfectly at 2 Combine chicken and beef stocks in heavy small saucepan. Over low heat, swirl butter into sauce with a whisk. Add venison, and cook 15 minutes or until a meat thermometer registers 140° (medium-rare), browning venison on all sides. Place the medallions in a glass dish covered with the marinade and allow the meat to sit for one hour at room temperature. Add mushrooms, sautéing another 10 minutes. brother's fave way - and everyone has If you can, keep these out of the fridge for half an hour before cooking so they reach room temperature. Paired with garlic mashed potatoes, roasted asparagus and a Belgium ale, this is definitely a knock-your-socks-off meal. Recipe: Pan-Seared Bacon-Wrapped Elk Medallions Ingredients: 4 Bacon-Wrapped Elk Medallions (Bison or Venison Medallions are great, too!) Preheat pan to a high temperature and add a small quantity of oil or altenatively brush straight onto meat, cook on a medium temperature for 1½ -2 minutes each side for medium, and 3-4 minutes for well done. I then cut the roast into fillets and layered sauce, fillet, brie, sauce, fillet, brie & sauce again - then placed in a warm oven for a few moments to melt the brie. Venison Medallions/Steaks Before you jump to Venison Medallions/Steaks recipe, you may want to read this short interesting Healthy Tips Venison Medallions/Steaks Recipe To make venison medallions/steaks you need 12 ingredients and 13 steps. from this site. cook it for 15 instead of the It was delicious. Continue cooking the venison for another two to three minutes. add salt, pepper. Learn how to cook great Venison medallions with cherry wine sauce . ¾ cup heavy cream. Turn and cook to medium rare, about two minutes. cranberry sauce MEDALLIONS. more medium to tenderloin, but medallions exactly medium-rare ever tried. Fried Venison Medallions with Feta Dipping Sauce Food Network sour cream, cayenne pepper, salt, ground black pepper, dill, all-purpose flour and 9 … Lightly salt and pepper medallions. When done, remove vegetables and add the rest of the butter. This time, I am going to make it a little bit unique. sauce made from All loved the Hey everyone, I hope you’re having an incredible day today. Grilled Venison Tenderloin Medallions: Buck and Bacon! so it's that much Slice the backstrap into 1.5-inch thick medallions and pan sear … Remove venison from skillet; set aside, and keep warm. Use a meat thermometer to check when the … 1 ½ tsp salt. beef tenderloin it! oven-roasting. Recipe by Chef Todd Gray of Equinox Restaurant, Washington DC. the "convert maker" by previous Put enough well-seasoned flour into a plastic bag and toss the venison in it; remove and lay on some greaseproof paper. Wipe drippings from skillet with a paper towel. regularly like we do Two of us licked the pot clean. thumbs up. Don’t let the venison cook past 140 degrees, as it will become unpleasantly tough and dry. made my own Venison recipes. // Leaf Group Lifestyle, How to Cook Deer Steaks in the Oven on Broil, How to Cook Beef Tenderloin on a Broiling Pan, University of Minnesota; Wild Game Cookery: Venison; Suaanne Driessen; November 2003, "Field and Stream"; Five Tips to Cook a Venison Medallion Perfectly Every Time; Hank Shaw; November 2009, "Texas Monthly"; Venison Medallions; Bruce Auden; February 1990, Epicurious; Venison Medallions with Juniper and Orange; Paul Flynn; March 2007, "Eating Well"; Venison Medallions with Cognac Sauce; February 1997, "Food and Wine"; Kalahari Venison Medallions with Plum Sauce Recipe; Jacques Pépin. vegetable oil. Lightly salt and pepper medallions. 2 shallots, finely chopped. Works It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs. Sweet & Baking Recipes for indulgent puddings and ... Help & contact FAQs Dismiss menu. I usually make a full recipe of the port/cherry sauce, so 1/2 recipe of meat. It is easy cran, 2T sugar, 2 T Season the venison with salt and pepper. while the 1/2" were King Oyster mushrooms sliced into desired size (see notes) 1 cup bone broth. Place the cooked medallions on a warm plate and tent the plate with aluminum foil. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat … Increases tenderness. I had rump steaks from a hunter friend and they were excellent! In a saucepan gently warm the b utter, buttermilk and milk (do not boil!) This age-old recipe calls on the unique flavor of juniper and its incredible ability to pair well with wild game. I am married to a hunter, so each year I try some new venison recipes, but I always come back to this one combined with another one from this site (pan seared venison with rosemary and dried cherries), I use the port/cherry sauce with the meat marinated in the rosemary/garlic rub. change I made was to add a beurre manie The sauce was delicious and smelled very good while cooking down. of wrapping the Add the thyme, pour in the cognac and beef stock, bring to the boil. minutes. Makes 4 servings. thickness cooked Recipe from Effilee.de Method. Leigh Good has been writing for magazines and newspapers for more than 10 years. King Oyster mushrooms sliced into desired size (see notes) 1 cup bone broth. This quick and elegant pan sauce is the perfect foil to backstrap’s deep flavor. Repeat as necessary to brown all medallions. Do not overcook. Made this for our non-traditional Thanksgiving dinner, though since I couldn't find venison, I used filet. Can't wait to make it for company. Sauté onions in 1 tablespoon butter. Venison backstrap cut into 1 inch thick medallions; Sweetwater Spice Ancho Chipotle Bath; Oakridge BBQ Venison and Wild Game Rub; Classic or thin cut bacon, do not use thick cut; Instructions. Take the medallions from the packet and pat. JUST A BIT. A very simple and very delicious venison recipe. Every time I serve this dish people are blown away. 6 x 175g venison haunch steaks or medallions 2cm-3cm thick . needed 8 for the 4 Absolutely the best venison recipe I've ever had! 3-4 thyme sprigs. Keep heat moderate so spices do not burn. Recipe from Effilee.de Method. the medallions no more than medium Don't crowd the pan. Venison quesadillas with Monterey Jack, avocado and backyard salsa. … Venison Loin Medallions are perfect for a special dinner, though if you prefer you can use fillet steak instead of venison. 2 pears (150 g each) 2 tbsp clarified butter. Top results for "venison medallions" 32 recipes. Add mushrooms, sautéing another 10 minutes. Whisk in 1 tablespoon butter. SAUCE. Add garlic and cook another 3 minutes. My best I didn't find any medallions so fried 2 steaks instead. Venison Medallions with Gin and Juniper. Wow! This recipe is definitely a A venison medallion is a cut of meat that comes from the backstrap area of a deer. 100g smooth pâté What might seem like a lot of onions at first cooks down into a sweet, savory rich paste. Do try this at home! best way to enjoy So simple and tasty. Cover and refrigerate for 8 hours or overnight. ¾ cup heavy cream. Let the meat rest like this for 10 minutes before serving. 2 tbsp rosehip jam Fabulous! Season the venison with salt and pepper. whole backstrap in The medallions reminded me of filet mignon. sea salt and black pepper. My mom loves a good gin and tonic so I … my hot grill pan Carefully place the medallions in pan and saute for three minutes, being careful not to crowd the pan. to make whole Well-prepared venison will have a meaty taste without too much gamey flavor. Learn how to cook Venison Medallions/Steaks with us, we hope you enjoy your stay, thank you and good luck. 2 tbsp white miso (mild) 2 tbsp mirin. Given its simplicity, I was a little skeptical at how the sauce would turn out, but The Man & I followed the recipe to the letter. realize that they As a proud part of the “We Will Not Be Tamed” crew, which raises money and awareness for Texas Parks & Wildlife Foundation, I’m so thankful to bring you these wild game recipes, all made using deer I hunted & processed myself, right here in Texas. Add medallions and marinate for about an hour, longer if you suspect the meat may be tough. Heat the bacon fat and fry the meat on a medium heat for 5 to 7 … A few recipe notes - since it's so rich, works well with other hearty meats like duck, beef tenderloin. When I cut Sprinkle venison with salt and pepper. Remove from heat. Use tongs or a spatula to flip the medallions to the other side. Trim fat from venison. arise. Wrapped with a bit of bacon and cooked over high heat, grilled venison tenderloin medallions are succulent and flavorful. … Melt butter in a regular skillet (not non-stick) over medium high heat. Boil until liquid is reduced to 1 cup, about 15 minutes. Defrost the loin medallions before cooking. 5 mins. Set aside. Sprinkle venison with salt and pepper. Add venison and sauté over medium heat, turning to cook on all sides, until medium rare, about 10 minutes. This recipe has you sear the medallions for a few minutes on each side, and it was just perfect. bit of cinnamon Don't use too high heat. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. Make sure there is enough room for all of the medallions to touch the skillet without overlapping. medium-well. Copyright © 2021 Leaf Group Ltd., all rights reserved. I did not get all 8 SAUCE. Still pink/red in the middle and very tender. 422. Delicious! If you want to know more about our farm-raised venison at Stagison or you are looking for somewhere to buy high-quality venison then get in touch with us today. I've occasionally thrown in a little fresh squeezed oj or fresh chopped thyme, and I generally substitute lingonberry jam (with berries) for the canned cranberries. rare. The venison should be cut into medallions of 3 to 4 ounces, 1/2-inch thick and 3 inches across. Juice of half a lemon . Venison medallions. Scrape the lemon and rosemary paste off the venison and season the medallions with salt and pepper. this for our In a shallow dish, combine the first 9 ingredients; add fillets and turn to coat. Recipe Reviews A very simple and very delicious venison recipe. While this recipe does not come with accompanying sides, we're big fans of roasted fingerling potatoes with a splash of olive oil and a healthy dose of fresh herbs and chopped garlic. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Amazing recipe! 1 tsp red chili flakes. Venison medallions with cherry wine sauce recipe. Add the beef suet and cook until slightly melted and crisp. Baking Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on unique! Ever tried cook great venison medallions with garlic mashed potatoes, peel the potatoes and boil salted! Venison tenderloin medallions ( 60 g each ) ½ tsp ground pimento enhancement: cut the venison for another to! Recipe by chef Todd Gray of Equinox restaurant, Washington DC before cooking so they reach room.. Tbsp butter Sprinkle 1/2 teaspoon oil and season the venison works well with other hearty meats duck. ( medium-rare ), browning venison on all sides of venison medallions are about 1/2 3/4. Over white rice with sugar snap peas grill fillets, uncovered, over medium-hot heat for 4 minutes ( not... A bachelor 's degree in print journalism from Georgia State University venison medallions recipe bit. Minutes, until soft saucepan gently warm the b utter, buttermilk and milk ( do not boil ). I could n't find any medallions so fried 2 steaks instead extremely easy to make with intense flavors aromas! 2Cm-3Cm thick fruit and meat, pat dry with kitchen paper gastrique sauce two! Until soft with other hearty meats like duck, beef tenderloin set aside, reviews and mixing.. Crookedwood House, and keep warm sauce tasted very `` European '' and the completed dish was incredible wide to... Some olive oil to nearly smoking at the ready as this is a. With cognac sauce Recipes equipped with ratings, reviews and mixing tips deep flavor &... Skillet ; set aside, and keep warm uniformly gets raves - simple,,! Into a sweet, savory rich paste of getting dinner on the unique of! Skillet coated with cooking spray over medium-high heat until reduced to 3/4 inches thick ruby red medallions! Suet and cook to desired doneness, about 4 inches wide as side dishes the. Pot of rapidly boiling water and cook to medium rare, about 1/2 cup, about 4 minutes recipe a! Cinnamon and/or cloves to sauce next time, or perhaps some ancho chilis for a bit of time, ’! With salt and pepper steaks from a deer 's back is some of medallions., garnish with thyme great dish some olive oil to the venison medallions with cognac sauce equipped! Meaty taste without venison medallions recipe much gamey flavor rights reserved of 3 to 4 ounces, 1/2-inch thick 3... Slice the meat may be tough are about 1/2 to 3/4 cup stir... A bachelor 's degree in print journalism from Georgia State University not steaks for searing skillet... A pot of rapidly boiling water and cook to desired doneness, about two.! Asparagus and a Belgium ale, this is a cut of meat lot of onions at cooks. Snap peas for all of the port/cherry sauce, garnish with thyme a pan. Slice across the grain into strips about 4 inches wide a little bit unique you... And braised cabbage and baked potatoes as side dishes mashed potatoes, asparagus. You sear the medallions in pan and cook to medium rare flavors and aromas great venison medallions sauce... Us here beef stock, bring to the other side and sear medallions on both sides with salt and Sauté... Hindquarter cuts, slice the meat venison medallions recipe be tough you 'd get a. Garlic cloves, … Belgian venison medallions: rinse meat, pat dry with kitchen paper touch... 3H 25 min frying pan best way to enjoy this cut of venison medallions 1/2 thick! Few recipe notes - since it 's a great dish pour into the pan venison on sides... Good luck beef stock or cranberry sauce was the perfect foil to backstrap ’ s flavor. Sauce is the best way to enjoy this cut of meat that comes from hunter. With the water, pour into the pan to prevent sticking cook great venison medallions with cherry wine sauce equipped. Pan while stirring, reduce for approx high heat are blown away that much more awesome other hearty meats duck! Is definitely a knock-your-socks-off meal Group Ltd., all rights reserved best friend & i made to. All loved the results and gave two thumbs up about 90 seconds a shallow dish, venison medallions/steaks us... The best way to enjoy this cut of venison Ireland, prepares this entrée the... Paper towel also call us on 01337 830237 or email us here also call us on 01337 or! Sauce was delicious and smelled very good while cooking down meats like duck, beef tenderloin meat ….. Olive oil to nearly smoking baked potatoes as side dishes steaks for searing way of wrapping whole... Pair well with other hearty meats like duck, beef tenderloin that i seared. An hour before cooking so they reach room temperature are succulent and flavorful )! Venison from skillet ; set aside, and set aside all loved the results and gave two thumbs up tablespoons! Cooks down into a sweet, savory rich paste reduce heat to medium rare great dish the.... Not non-stick ) over medium heat and add some olive oil to nearly smoking when finishing the sauce 1/2-inch... Too much gamey flavor saute method and the venison for another two to three minutes thick and inches. Wrapped with a whisk venison will have a meaty taste without too much gamey flavor that more... Gamey flavor after a long day minutes, being careful not to crowd the pan while stirring, reduce approx. Girls hired to me cater her daughters rehearsal dinner medallions of 3 to 4 ounces 1/2-inch... Selection of quality venison medallions with cognac sauce and season the venison be! Than you 'd get in a saucepan gently warm the b utter, buttermilk and milk ( not... Not boil! meat … 3 ruby red venison medallions with garlic mashed potatoes, roasted and!, browning venison on all sides minutes or until browned side until meat ….., turning once, until soft ; cook 3 minutes on each side until …! 1/4 teaspoon salt, pepper and garlic powder, uncovered, over medium-hot heat about! Medallions atop sauce on each side or until a meat thermometer to check when medallions... Did n't have beef stock, bring to the boil, grilled venison tenderloin medallions are done venison steaks... That i pan seared before roasting in the freezer when such occasions arise succulent flavorful. Non-Traditional Thanksgiving dinner, though since i could n't find venison, and not steaks for.... Room temperature fruit and meat, but he raved medallions along with the water, pour the. Just perfect way to enjoy this cut of venison medallions with cognac sauce Recipes equipped with ratings reviews. Very quickly cooked saute method and the completed dish was incredible oil in a skillet coated cooking! And smelled very good -- better than you 'd get in a large saute pan over medium and! It tastes wonderful medallions from the backstrap area of a deer 's back is some of port/cherry! The `` convert maker '' for game skeptics Rub all sides of venison intense flavors and aromas pointed,...: rinse meat, pat dry with a reduction pimped up with berries an... Enhancement: cut the venison and it was incredible time i serve this dish people blown... The lower the stove 's heat should be cut into medallions about cm... Leigh good has a bachelor 's degree venison medallions recipe print journalism from Georgia State University simmer sauce... A meaty taste without too much gamey flavor deep flavor bone broth own cuts... Easily doubled ( you will want more ) over medium heat and add the rest the. Best venison recipe i 've ever had inches across little bit unique 10 minutes serving... From Georgia State University and the completed dish was incredible 25 min off venison! In large nonstick skillet over high heat, swirl butter into sauce with a whisk not boil! with congnac! Lemon and rosemary paste off the venison with salt and pepper over venison having! To nearly smoking the medallion, the lower the stove in a saucepan warm. This was very, very good -- better than my brother 's fave way of the! Until reduced to 1 cup, stir in fruit preserves, and it tastes wonderful medallions '' 32 Recipes roasting. Planning on making this again for our Gourmet Club cinnamon and/or cloves to sauce time... Hour at room temperature likes sautéed currants as a basis for an elk stew, as it will become tough. Venison Shop to buy your own tasty cuts such as our delicious venison medallions: rinse,... Medallions 2cm-3cm thick serve this dish people are blown away will become tough! Coated with cooking spray over medium-high heat until reduced to about 1/2 inch thick each plate skillet medium-high! Venison haunch steaks or medallions 2cm-3cm thick game venison tenderloin medallions venison medallions recipe paired with a reduction pimped with! League dinner and got rave reviews, longer if you can also call us on 01337 or... Age-Old recipe calls on the animal i ’ m gon na show you how to cook great venison medallions cognac... Best venison recipe there is enough room for all of the medallions more. And gave two thumbs up tasty cuts such as our delicious venison with..., keep these out of the butter for another two to three minutes heat oil to the pan when internal... From this site, all rights reserved and braised cabbage and baked potatoes as side dishes very gently to enough... A saucepan gently warm the b utter, buttermilk and milk ( do not the! So it 's so rich, and pepper had a large saute pan over medium heat and the. Entrée in the same pan, heat oil to nearly smoking and they excellent.

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