Venison medallions offer a delicious way to enjoy lean, flavorful game meat that’s perfect for special dinners or cozy nights in. This cut is tender and cooks quickly, making it ideal for those who want a gourmet meal without spending hours in the kitchen.
Originating from wild deer, venison has a rich, earthy taste that pairs beautifully with bold herbs and simple sauces. In our recipe, we focus on enhancing these natural flavors while keeping the preparation straightforward and accessible. Whether you’re a seasoned hunter or just looking to try something new, these venison medallions will impress with every bite.
Ingredients
To craft the perfect Venison Medallions, we need to assemble fresh, high-quality ingredients that highlight the meat’s natural richness. Below is a detailed list categorizing the essentials for the main protein, the marinade, sauce, and complementary side dishes.
Venison Medallions
- 8 venison medallions (about 1 inch thick, trimmed of silver skin)
- 1 tablespoon olive oil (for searing)
- Salt (to taste)
- Freshly ground black pepper (to taste)
Marinade Ingredients
- ¼ cup red wine (preferably a dry variety like Cabernet Sauvignon)
- 2 tablespoons olive oil
- 3 garlic cloves (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- Salt and pepper (to taste)
Sauce Ingredients
- 1 cup beef or venison broth (low sodium)
- ½ cup red wine (same as marinade for consistency)
- 2 tablespoons unsalted butter
- 1 shallot (finely chopped)
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme (chopped)
- Salt and pepper (to taste)
Side Dish Ingredients
| Ingredient | Quantity | Preparation |
|---|---|---|
| Baby fingerling potatoes | 1 pound | Halved |
| Olive oil | 2 tablespoons | For roasting |
| Fresh rosemary | 1 teaspoon | Chopped |
| Garlic | 2 cloves | Minced |
| Salt | To taste | |
| Fresh green beans | 12 ounces | Trimmed |
| Butter | 1 tablespoon | |
| Lemon zest | 1 teaspoon | For garnish |
These ingredients work collectively to enhance the bold, earthy flavor profile of venison medallions while ensuring each component complements the other perfectly. Let’s get ready to prepare our elegant meal using these carefully chosen elements.
Equipment Needed
To prepare our Venison Medallions Recipe perfectly, having the right equipment is crucial. Each tool plays a specific role in achieving the ideal sear, tenderness, and flavor balance.
We will need the following essential equipment:
- Cast Iron Skillet: Ideal for searing the venison medallions due to its excellent heat retention and even cooking surface. It allows us to develop a beautiful crust without overcooking the meat.
- Sharp Chef’s Knife: For trimming the venison medallions and prepping ingredients like garlic and herbs with precision.
- Cutting Board: A stable surface to safely handle meat and vegetables.
- Tongs: To flip the medallions gently without piercing the meat, preserving juices.
- Mixing Bowls: For marinating the venison and mixing sauces or side dish components.
- Meat Thermometer: To ensure venison reaches the perfect internal temperature (135°F for medium-rare) for tenderness and food safety.
- Measuring Spoons and Cups: Guaranteeing exact ingredient quantities for marinade and sauce consistency.
- Whisk: For emulsifying the sauce and marinades smoothly.
- Aluminum Foil: To tent medallions after cooking, allowing resting time for juices to redistribute evenly.
Here is a quick overview chart of our must-have equipment for this recipe:
| Equipment | Purpose | Notes |
|---|---|---|
| Cast Iron Skillet | Searing medallions | High heat retention |
| Sharp Chef’s Knife | Trimming and prep | Precision cutting |
| Cutting Board | Safe workspace | Stable and clean |
| Tongs | Turning meat | Avoid piercing medallions |
| Mixing Bowls | Marinating and mixing | Durable and non-reactive |
| Meat Thermometer | Checking doneness | Ensures perfect internal temp |
| Measuring Spoons & Cups | Accurate ingredient measurement | Consistent flavors |
| Whisk | Emulsifying sauces | Smooth texture |
| Aluminum Foil | Resting meat | Retains heat and moisture |
Using this equipment helps us deliver the full flavor and tender texture that make our venison medallions an unforgettable dish. Next, we’ll dive into step-by-step preparation techniques using these tools.
Preparation
Let’s dive into the essential steps to prepare our Venison Medallions perfectly. Meticulous preparation of each component ensures a tender juicy result with rich flavors that showcase this exquisite cut.
Preparing the Venison Medallions
- Begin by patting the venison medallions dry with paper towels to remove excess moisture — this promotes better browning.
- Trim any silver skin or connective tissue gently with a sharp chef’s knife.
- Season both sides generously with sea salt and freshly ground black pepper for enhanced natural flavor.
- Let the medallions rest at room temperature for 15-20 minutes to ensure even cooking throughout.
Making the Marinade
Our marinade infuses the venison with bold aromatics and tenderizes the meat subtly.
- Combine the following ingredients in a mixing bowl:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Red wine | 1/2 cup | Preferably dry |
| Olive oil | 2 tbsp | Extra virgin |
| Garlic cloves | 3 | Minced |
| Fresh rosemary | 2 sprigs | Chopped finely |
| Fresh thyme | 2 sprigs | Chopped finely |
| Black pepper | 1 tsp | Freshly ground |
- Whisk together until emulsified.
- Place the venison medallions into a resealable bag or shallow dish, pour marinade over them, and refrigerate for 1 to 2 hours, flipping halfway through for even flavor infusion.
Preparing the Sauce
We will complement the venison with a classic pan sauce that intensifies its rich earthy notes.
- After cooking the medallions, remove them from the skillet and keep warm.
- Deglaze the hot skillet with 1/2 cup of dry red wine or beef stock, scraping all browned bits from the bottom.
- Add 1 tablespoon of cold butter and 1 teaspoon of Dijon mustard; whisk vigorously.
- Incorporate 1/4 cup heavy cream and simmer on low until the sauce thickens slightly.
- Season with salt and pepper to taste.
- Strain if desired for a silky texture before serving alongside the medallions.
Preparing Side Dishes
To complete our elegant meal we recommend simple sides that complement the boldness of venison.
- Baby fingerling potatoes: Boil until tender, then toss with melted butter, minced garlic, and fresh parsley.
- Green beans: Blanch briefly in salted water then sauté in olive oil with slivered almonds and a squeeze of lemon juice.
- Both sides bring fresh crisp and earthy components balancing the robust flavors of the venison plate.
This preparation sequence sets us up for perfectly cooked medallions with nuanced flavors and a harmonious well-rounded meal.
Instructions
Follow these detailed steps to prepare venison medallions perfectly. Each phase focuses on enhancing the rich, earthy flavor while ensuring a tender, juicy result.
Marinating the Venison Medallions
- Pat dry the venison medallions using paper towels to remove excess moisture.
- Place the medallions in a shallow dish for even marinating.
- Combine red wine, olive oil, minced garlic, fresh rosemary, and thyme in a bowl.
- Pour the marinade over the venison ensuring all pieces are evenly coated.
- Cover the dish with plastic wrap and refrigerate.
- Marinate for at least 2 hours or up to 8 hours for deeper infusion of flavors.
- Remove the medallions from the marinade and let them come to room temperature before cooking.
- Pat lightly again to remove excess marinade, seasoning with salt and freshly ground black pepper.
Cooking the Venison Medallions
- Heat a cast iron skillet over medium-high heat until very hot.
- Add a tablespoon of olive oil and swirl to coat the pan.
- Carefully place the medallions in the skillet without crowding.
- Sear each side for 2-3 minutes to develop a rich crust.
- Use tongs to carefully flip the medallions, cooking until a meat thermometer reads 130°F for medium-rare.
- Remove the medallions from the pan and tent with aluminum foil.
- Let rest for 5 minutes to retain juices and tenderness.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Searing side 1 | Medium-high heat | 2-3 minutes | Develops crust |
| Searing side 2 | Medium-high heat | 2-3 minutes | Reaches medium-rare |
| Resting | Off heat | 5 minutes | Retains juices |
Making the Sauce
- In the same skillet, lower heat to medium.
- Add minced shallots and sauté until translucent, about 1-2 minutes.
- Pour in red wine and beef stock, scraping up browned bits from the pan bottom.
- Stir in a teaspoon of Dijon mustard and a tablespoon of butter for richness.
- Simmer and reduce the sauce by half, about 5-7 minutes, until it thickens.
- Season with salt and pepper to taste.
- Optional: Stir in chopped fresh herbs like rosemary or thyme for enhanced aroma.
Serving Suggestions
- Arrange the venison medallions on warm plates.
- Spoon the rich pan sauce over the top for a glossy finish.
- Serve alongside baby fingerling potatoes roasted with garlic and rosemary.
- Add a side of blanched green beans tossed in butter and toasted almonds for texture contrast.
- Garnish with fresh herb sprigs to highlight the earthy elements of the dish.
Tips for Perfect Venison Medallions
To master the art of cooking venison medallions perfectly every time, we focus on a few key tips that bring out the meat’s natural flavor and tender texture. Follow these expert guidelines to elevate your dish.
1. Choose the Right Cut and Thickness
Selecting uniform medallions about 1 to 1.5 inches thick ensures even cooking and a juicy interior. Avoid overly thin slices that dry out quickly or thick cuts that require extended cooking times.
| Cut Thickness | Outcome | Cooking Tip |
|---|---|---|
| 1 inch | Juicy and evenly cooked | Ideal for quick searing |
| 1.5 inches | Slightly rare center | Use thermometer to monitor |
2. Dry the Meat Thoroughly
Use paper towels to pat the medallions dry before seasoning. Moisture on the surface causes steaming instead of searing, preventing that essential crisp brown crust.
“A dry surface is the foundation for a perfect sear.“
3. Season Generously but Simply
Venison has a robust, earthy flavor that pairs beautifully with minimal seasoning. Use kosher salt, freshly cracked black pepper, and a touch of garlic powder or herbs like rosemary or thyme to let the natural taste shine.
4. Preheat the Pan for a Perfect Sear
Heat your cast iron skillet until it’s smoking hot before adding the medallions. This high heat produces that coveted sear locking in juices without overcooking.
5. Use the Right Fat
Venison is lean, so cook with fat that can tolerate high heat like clarified butter or grapeseed oil. This adds flavor and prevents sticking or burning.
6. Limit Flipping
Sear the medallions for 2–3 minutes per side without moving them around. This develops color and crust. Flip only once to avoid breaking the delicate meat fibers.
7. Monitor Internal Temperature
Use a reliable meat thermometer. Target:
| Level | Internal Temperature (°F) | Texture Description |
|---|---|---|
| Rare | 120–125 | Very tender and juicy |
| Medium Rare | 130–135 | Firm but succulent |
| Medium | 140–145 | Slightly more cooked through |
Remove the medallions from heat at 5°F below your desired doneness to allow for carryover cooking.
8. Let the Meat Rest
Rest venison medallions for 5 to 7 minutes after cooking. This redistributes the juices evenly, ensuring every bite is flavorful and moist.
9. Finish with a Pan Sauce
Deglaze the skillet with red wine or stock immediately after cooking. Scrape up the browned bits and reduce to a silky sauce. This complements the medallions’ earthy notes perfectly.
10. Pair with Complementary Sides
Serve your venison medallions alongside roasted baby fingerling potatoes and blanched green beans to balance the dish with hearty textures and fresh flavors.
By applying these tips, we ensure our venison medallions recipe delivers a restaurant-quality experience with tender meat and bold flavors every time.
Make-Ahead Instructions
To save time and ensure maximum flavor for our Venison Medallions recipe, it’s important to follow these make-ahead steps carefully. Preparing elements in advance allows the rich, earthy flavors to develop fully, making our cooking process quicker and stress-free.
Marinate the Venison Medallions
- Prepare the marinade at least 4 to 6 hours before cooking or preferably overnight. Combining red wine, olive oil, garlic, and fresh herbs infuses the meat with deep flavor and tenderizes it.
- Place the trimmed medallions in a resealable bag or airtight container. Pour the marinade over the venison, ensuring each piece is well-coated.
- Seal and refrigerate. Turn the bag or medallions occasionally for even flavor absorption.
Pre-Seasoning and Trimming
- We recommend trimming excess fat and silver skin from the venison medallions the day before cooking.
- Pat the medallions dry with paper towels and season lightly with salt and freshly ground black pepper.
- Wrap tightly in plastic wrap and place them in the refrigerator. This step helps the seasoning penetrate the meat overnight.
Sauce Preparation
- To make the final cooking stage more efficient, prepare the pan sauce base up to two days ahead.
- Sauté minced garlic, shallots, and herbs in butter or olive oil, then deglaze with red wine and reduce by half.
- Store the sauce base in an airtight container in the refrigerator. Finish the sauce with cream or broth right before serving.
Side Dish Preparation
- Baby fingerling potatoes can be parboiled and refrigerated in advance.
- Green beans can be trimmed and blanched, then shocked in ice water to preserve color and texture.
- Store both prepared sides separately in airtight containers in the refrigerator.
Summary Table: Make-Ahead Timing & Storage
| Task | Timing Before Cooking | Storage Method | Notes |
|---|---|---|---|
| Marinate Venison Medallions | 4–12 hours | Resealable bag, fridge | Turn occasionally to coat evenly |
| Trim & Pre-Season | Up to 24 hours | Wrapped tightly, fridge | Enhances flavor absorption |
| Sauce Base Preparation | 1–2 days | Airtight container, fridge | Finish with cream or broth just before use |
| Parboil Potatoes | 1 day | Airtight container, fridge | Ready for roasting or pan-searing |
| Blanch Green Beans | 1 day | Airtight container, fridge | Retains vibrant color and crunch |
“Preparing key components in advance allows us to focus on perfect searing and plating the venison medallions, ensuring a restaurant-quality meal with less last-minute effort.”
Following these Make-Ahead Instructions guarantees the tender, flavorful texture and rich taste we seek in our venison medallions. It also streamlines the cooking process, so we can enjoy the meal without rushing.
Conclusion
Venison medallions offer a unique opportunity to enjoy a lean and flavorful protein that’s both elegant and approachable. With the right preparation and attention to detail, this dish can easily become a standout at any meal.
By focusing on quality ingredients, proper cooking techniques, and thoughtful accompaniments, we can create a memorable dining experience that highlights the natural richness of venison. Whether for a special occasion or a simple dinner, this recipe brings out the best in this exceptional cut.
Frequently Asked Questions
What are venison medallions?
Venison medallions are tender, lean cuts of deer meat, known for their rich, earthy flavor and quick cooking time, making them ideal for gourmet meals.
How do you prepare venison medallions for cooking?
Dry, trim, and season the medallions, then marinate them for 4 to 12 hours using a blend of red wine, garlic, olive oil, and fresh herbs to enhance flavor.
What equipment is essential for cooking venison medallions?
Key tools include a cast iron skillet for searing, a sharp chef’s knife for trimming, tongs for flipping, and a meat thermometer to check doneness.
How long should venison medallions be cooked?
Venison medallions typically cook quickly, about 3-4 minutes per side, depending on thickness, until the internal temperature reaches medium-rare (about 130°F).
What sauces pair well with venison medallions?
A classic pan sauce made from red wine, pan drippings, and herbs complements venison’s earthy taste perfectly.
What side dishes go best with venison medallions?
Baby fingerling potatoes and blanched green beans are ideal sides, providing a balanced and elegant meal.
Can venison medallions be prepared ahead of time?
Yes, you can marinate medallions 4-12 hours in advance, pre-season up to 24 hours before cooking, and prepare sauces and sides a day ahead.
How do I achieve a perfect sear on venison medallions?
Preheat the cast iron skillet, use the right cooking fat, avoid flipping too often, and ensure the meat is dry before adding it to the pan.
What internal temperature should venison medallions reach?
Aim for about 130°F for medium-rare to keep them tender and juicy; use a meat thermometer for accuracy.
Are venison medallions a healthy meat option?
Yes, venison is lean, high in protein, and low in fat, making it a nutritious choice for a gourmet meal.