Recipe of Speedy Venison Medallions/Steaks

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Venison Medallions/Steaks. Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. Place the medallions on a plate and coat all over with EVOO, salt, and pepper.

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. These venison medallions come from New Zealand pasture-raised Red Deer, meaning it is lean, mild and rich.

Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a special dish, venison medallions/steaks. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Venison Medallions/Steaks is one of the most favored of recent trending meals in the world. It's simple, it is quick, it tastes yummy. It's enjoyed by millions daily. They are nice and they look fantastic. Venison Medallions/Steaks is something that I have loved my whole life.

Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. Place the medallions on a plate and coat all over with EVOO, salt, and pepper.

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

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. It's the ribeye in beef and loin in pork.

Instructions 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.

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. 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.

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