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How to Cook Appetizing 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. Chicago Steak Co™ Delivers Only The World's Finest Beef.

Venison Medallions/Steaks Prepare your sauce while the venison sits. You will need a deeper over safe pan. Heat olive oil on med high heat, add garlic, rosemary and thyme. You can cook Venison Medallions/Steaks using 12 ingredients and 13 steps. Here is how you cook it.

Ingredients of Venison Medallions/Steaks

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

Why not try Venison Medallions/Steaks recipe! Our site is committed to gives you only the best Venison Medallions/Steaks recipe, we also have wide variety of healthy tips and recipes to try. Learn how to cook Venison Medallions/Steaks with us, we hope you enjoy your stay, thank you and good luck. Venison Medallions/Steaks A venison medallion is a cut of meat that comes from the backstrap area of a deer.

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.

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. Venison Medallions Tender New Zealand venison meat, cut into perfectly round and just thick enough medallions for a quick sear or grill. You'll love the intense red color, the bold flavor and the fine texture and grain of venison meat. I mean venison loin and tenderloin are the primo cuts of meat on a deer, elk, moose or other four-footed cervid.

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