Venison medallions are the perfect way to showcase the rich, earthy flavors of wild game. Known for their tenderness and lean profile, these cuts of meat are a favorite among hunters and food enthusiasts alike. Whether you’re new to cooking venison or a seasoned pro, this recipe brings out the best in every bite.
What makes venison medallions so special is their ability to absorb bold marinades and pair beautifully with hearty sides. They’re not just a meal; they’re an experience that connects us to nature and tradition. With a few simple steps, we can transform this prized cut into a restaurant-quality dish right at home.
Venison Medallion Recipe
Prepare to elevate your dining experience with this perfectly seared venison medallion recipe. Each step is designed to accentuate the natural tenderness and robust flavor of the venison. Whether you’re serving these medallions as a main course or alongside your favorite seasonal sides, this recipe guarantees impressive results.
Ingredients
Here’s what we’ll need to create our rich, restaurant-quality venison medallions:
- 4 venison medallions (approximately 6 oz each, trimmed)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly cracked
- 1/4 cup dry red wine (optional, for deglazing)
- 1 teaspoon balsamic vinegar (optional, for extra depth of flavor)
Equipment
To ensure the best results, gather the following tools:
| Equipment | Purpose |
|---|---|
| Cast iron skillet | Provides even heat for proper sear |
| Tongs | For flipping medallions carefully |
| Meat thermometer | Ensures precise doneness |
| Small saucepan | Optional, for creating a pan sauce |
Step-by-Step Instructions
1. Prepare the medallions.
Pat the venison medallions dry with paper towels. This removes excess moisture, ensuring a beautiful sear. Season generously with kosher salt and freshly cracked black pepper on all sides, pressing gently so it adheres.
2. Preheat the skillet.
Place a cast iron skillet over medium-high heat. Allow it to heat up for 3-4 minutes. Add 1 tablespoon of olive oil and wait until it begins shimmering, signaling it’s ready.
3. Sear the medallions.
Carefully place the venison medallions in the hot skillet. Avoid overcrowding the pan to maintain high heat. Sear for 2-3 minutes on each side, creating a golden-brown crust. Use tongs for gentle flipping.
Tip: Resist the urge to move the medallions too early. Letting them sear undisturbed forms optimal crust and locks in flavor.
4. Add aromatics and butter.
Reduce the heat to medium. Add unsalted butter, minced garlic, fresh rosemary, and thyme to the skillet. Tilt the pan slightly and use a spoon to baste the medallions with the melted butter and aromatics for an additional 1-2 minutes.
5. Check for doneness.
Use a meat thermometer to ensure the venison reaches your desired internal temperature:
| Doneness | Internal Temperature |
|---|---|
| Rare | 120-125°F |
| Medium-rare | 130-135°F |
| Medium | 140-145°F |
6. Rest the meat.
Remove the venison from the skillet. Place it on a plate and cover loosely with foil. Rest for 5-7 minutes. This allows the juices to redistribute, keeping the meat tender and flavorful.
7. Optional: Create a pan sauce.
If desired, deglaze the skillet by adding 1/4 cup of dry red wine or balsamic vinegar to the pan drippings. Simmer for 2-3 minutes, scraping up browned bits, until the sauce reduces slightly. Drizzle over the medallions before serving.
Serving Suggestions
Pair the venison medallions with sides like:
- Garlic mashed potatoes for a creamy contrast.
- Roasted seasonal vegetables for a wholesome balance.
- Wild rice pilaf to complement the earthy flavor.
These rich, expertly prepared venison medallions will truly shine as the highlight of your meal.
Ingredients
To prepare perfectly seared venison medallions, we’ll need a mix of fresh, simple, and flavorful ingredients. Below, we’ve divided the components into categories for seamless preparation.
For The Venison Medallions
- 1 lb venison medallions, trimmed of any silver skin
- 2 tablespoons olive oil, for searing
- 2 tablespoons unsalted butter, for basting
- 3 garlic cloves, peeled and smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Kosher salt and freshly cracked black pepper, to taste
For The Marinade
- 1/3 cup red wine (dry variety works best, like Cabernet Sauvignon)
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon honey, for a touch of sweetness
- 1/4 cup olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon rosemary, finely chopped
- Kosher salt and black pepper, to taste
For The Sauce (Optional)
If you’d like to make an elegant pan sauce to complement the venison:
- 1/2 cup red wine
- 1/2 cup beef or venison stock
- 1 tablespoon butter, cold and cubed
- 1 small shallot, finely minced
- 1 teaspoon fresh thyme leaves
- Kosher salt and cracked pepper, to taste
Tip: Quality ingredients, especially fresh herbs and a rich red wine, will elevate your dish to restaurant quality.
Tools And Equipment Needed
To prepare restaurant-quality venison medallions, using the right tools and equipment is essential. Here’s a breakdown of all the items we need to ensure precision and ease during the cooking process:
Essential Tools:
- Cast Iron Skillet or Heavy-Bottomed Pan – For achieving a perfect sear on the medallions.
- Tongs – To handle the medallions without puncturing them.
- Meat Thermometer – To check doneness and avoid overcooking the venison.
- Sharp Chef’s Knife – For trimming any remaining silver skin or sinew.
- Cutting Board – A sturdy board for prepping the meat and other ingredients.
- Mixing Bowl – For combining the marinade or optional sauce ingredients.
Optional Tools for Sauce Preparation:
- Wooden Spoon or Silicone Spatula – To deglaze the pan effectively while making a sauce.
- Fine Mesh Strainer – To strain the sauce for a smooth consistency.
- Small Saucepan – Ideal for reducing the sauce separately if required.
Other Useful Equipment:
- Basting Brush – To evenly coat the venison with marinade or melted butter.
- Timer – Helps to track cooking intervals precisely.
- Serving Platter – For presenting the finished venison medallions elegantly.
Quick Reference Table
| Tool/Equipment | Purpose |
|---|---|
| Cast Iron Skillet | Searing for a golden crust |
| Meat Thermometer | Ensuring perfect doneness |
| Wooden Spoon | Deglazing and stirring the sauce |
| Sharp Knife | Trimming and slicing the venison |
| Fine Mesh Strainer | Straining the sauce for smooth texture |
By using these essential tools, we ensure that every step, from searing to serving, contributes to the flavor and texture of the venison medallions. Keeping these items at hand will make cooking more efficient and enjoyable.
Directions
Let’s jump straight into preparing these flavorful venison medallions. Follow these steps to ensure your dish turns out tender, juicy, and packed with bold flavors.
Prep
- Trim and pat dry: Use a sharp chef’s knife to trim any silver skin or connective tissue from the venison medallions. Pat them dry with paper towels to ensure a perfect sear.
- Marinate the medallions: In a shallow dish, combine ½ cup of red wine, 2 tablespoons of balsamic vinegar, 2 minced garlic cloves, and a sprig of fresh rosemary or thyme. Submerge the venison medallions, making sure they are evenly coated. Cover and refrigerate for at least 30 minutes or preferably up to 2 hours for deeper flavor.
- Remove from the marinade: After marinating, remove the medallions and let them come to room temperature for about 15-20 minutes. Pat them dry again to avoid excess moisture during cooking.
Cook
- Heat the skillet: Place a large cast iron skillet over medium-high heat and let it heat up for about 2 minutes. Add 1 tablespoon of olive oil. When the oil begins to shimmer, it’s ready.
- Sear the medallions: Gently place the venison medallions in the pan. Sear each side for 2-3 minutes, depending on thickness, until they develop a golden-brown crust. Only flip them once to retain moisture.
- Move to medium heat: Reduce the heat to medium. Add 1 tablespoon of unsalted butter, 2 crushed garlic cloves, and a sprig of fresh thyme or rosemary. Tilt the pan slightly and spoon the melted butter over the medallions for 1-2 minutes to infuse them with flavor.
- Check doneness: Use a meat thermometer to ensure the internal temperature reaches 130°F for medium-rare or 140°F for medium. Remove the medallions from the skillet and let them rest for 5 minutes, as their temperature will rise slightly while resting.
| Doneness Level | Internal Temperature |
|---|---|
| Rare | 120°F – 125°F |
| Medium-Rare | 130°F – 135°F |
| Medium | 140°F – 145°F |
Assemble
- Optional pan sauce: In the same skillet, add ½ cup of red wine and ½ cup of beef or venison stock. Scrape the browned bits from the bottom using a wooden spoon. Simmer for 3-4 minutes until reduced by half. Stir in 1 tablespoon of unsalted butter for a glossy finish. Strain the sauce using a fine mesh strainer for a smooth texture if desired.
- Plate the medallions: Arrange the rested medallions on a warm plate. Drizzle the optional pan sauce over the top for extra depth of flavor.
- Add sides: Pair with garlic mashed potatoes, roasted seasonal vegetables, or a wild rice pilaf for a complete meal. Garnish with chopped fresh parsley or rosemary for a pop of color.
By following these steps, you’ll create an impressive dish worthy of any restaurant.
Make-Ahead Instructions
For those of us looking to streamline our cooking process or prepare in advance for special occasions, venison medallions are an excellent choice as parts of the recipe can be prepped ahead of time. Follow these make-ahead tips to save time while ensuring the flavors remain rich and vibrant:
1. Marinate Ahead of Time
The key to tenderizing venison medallions and infusing them with flavor lies in the marinade. Prepare the marinade mixture, ensuring all ingredients are fresh and well-combined:
- Place the trimmed venison medallions in a shallow dish or resealable plastic bag.
- Pour the marinade over the medallions, ensuring they are fully coated.
- Cover and refrigerate for at least 4 hours, but for the deepest flavor impact, marinate them for up to 24 hours.
“Longer marination allows the bold flavors of red wine, balsamic vinegar, and fresh herbs to soak into the meat, enhancing its rich, earthy essence.”
When ready to cook, let the medallions sit at room temperature for 30 minutes before searing.
2. Prepare the Herbs and Aromatics
Chop fresh herbs like rosemary and thyme and peel the garlic cloves in advance. Store these in an airtight container in the refrigerator for up to 2 days to keep them fresh and ready to use. This small prep task eliminates last-minute chopping and ensures your mise en place is organized.
3. Optional Sauce Base Prep
To simplify cooking on the day of:
- Prepare the optional red wine pan sauce base by sautéing shallots in butter until soft and translucent. Deglaze the pan with red wine and reduce it to half.
- Transfer this reduced mixture to an airtight container and refrigerate for up to 2 days. When reheating for the final dish, add the stock and finish the sauce as directed.
4. Tool Setup and Mise en Place
Lay out all required tools such as a cast iron skillet, meat thermometer, and tongs ahead of time. Having everything readily accessible on the cooking day will enhance efficiency and reduce any stress.
At-a-Glance Make-Ahead Plan
Here’s a quick table summarizing the make-ahead steps for easy reference:
| Task | Prep Time | Storage Tip | Max Storage Duration |
|---|---|---|---|
| Marinate Venison Medallions | 10 minutes + 4–24 hours rest | Refrigerate in dish or resealable bag | Up to 24 hours |
| Chop Herbs and Peel Garlic | 5–10 minutes | Use airtight container in refrigerator | Up to 2 days |
| Prep Sauce Base | 10–15 minutes | Store reduced mixture in airtight container | Up to 2 days |
By handling these steps ahead of time, we can minimize day-of kitchen tasks while maximizing the flavor and quality of our venison medallion recipe.
Tips For Cooking Venison Perfectly
When cooking venison medallions, it is crucial to approach the process with attention to detail. This lean and flavorful cut of game meat requires special techniques to achieve the perfect tenderness and avoid overcooking. Follow these expert tips to bring out the best in your venison.
1. Choose Fresh, High-Quality Cuts
The foundation of any great dish starts with the meat quality. Opt for fresh, well-trimmed venison medallions sourced from a trusted supplier or your local butcher. If possible, select medallions that are evenly cut and free from silver skin or excess fat, as these can lead to chewy textures and interfere with cooking.
2. Marinate for Maximum Flavor
Take advantage of venison’s ability to absorb robust flavors by marinating it. A well-composed marinade enhances the natural taste of the meat and tenderizes it. Use acidic ingredients like red wine or balsamic vinegar, combined with fresh herbs and aromatics, for the best results. Allow the medallions to marinate for at least 2 to 4 hours, or overnight for deeper flavor penetration.
Pro Tip: Use a resealable plastic bag for even coverage or a non-metallic dish to avoid reactions with acidic ingredients.
3. Bring Meat to Room Temperature Before Cooking
Before you sear the medallions, let them sit out at room temperature for 20 to 30 minutes. This step ensures even cooking, especially for such a lean cut of meat. Cooking cold venison directly from the fridge increases the likelihood of uneven doneness.
4. Use Proper Cooking Technique
To avoid drying out the meat, we recommend the sear-and-rest method. Venison is best seared quickly over high heat and then removed from the pan just before it reaches your preferred doneness. Overcooking will lead to tough, dry meat. For accuracy, always check the internal temperature with a meat thermometer.
Here’s a cheat sheet for internal temperatures:
| Doneness Level | Internal Temperature | Notes |
|---|---|---|
| Rare | 125°F | Deep red center |
| Medium Rare | 130-135°F | Warm pink center |
| Medium | 140°F | Lightly pink center |
Our Recommendation: Cook venison medallions to medium-rare for the ideal balance of tenderness and flavor.
5. Don’t Forget the Resting Phase
After removing the medallions from the heat, let them rest for 5 to 7 minutes under a loose tent of aluminum foil. Resting allows the juices to redistribute, resulting in meat that is juicy and flavorful with every bite.
6. Pair With Complementary Cooking Fats
Since venison is naturally lean, pairing it with fats like butter or olive oil enhances its richness. During the final minute of cooking, add a knob of unsalted butter with fresh herbs and garlic to infuse additional layers of flavor.
7. Avoid Overhandling the Meat
Once your medallions hit the hot pan, refrain from moving or flipping them too often. Let a crisp crust develop on one side before flipping to finish cooking on the other. This crust not only locks in moisture but also provides an appetizing golden-brown exterior.
8. Create a Simple Pan Sauce
Elevate your venison medallions by deglazing the pan with red wine or stock after cooking. Stir in a pat of butter and reduce the liquid to create a velvety sauce that complements the meat beautifully.
Quote to remember: “Great venison is cooked with care, respect, and an appreciation for its natural flavor.”
By following these steps, we can ensure perfectly-cooked venison medallions every time, making this impressive dish a truly memorable dining experience.
Pairing Suggestions
When it comes to venison medallions, pairing them with the right accompaniments elevates the dish into a gourmet experience. Venison, with its lean and rich flavor, pairs best with sides and beverages that either complement its robustness or balance it with contrasting textures and tastes. Below, we share our expert recommendations for side dishes, sauces, and beverages to enhance your meal.
Recommended Side Dishes
- Garlic Mashed Potatoes: The creaminess of mashed potatoes, enhanced with roasted garlic, balances the lean and gamey nature of venison, creating a comforting texture contrast.
- Roasted Seasonal Vegetables: Choose vegetables like Brussels sprouts, carrots, parsnips, or asparagus. Caramelized edges from roasting add sweetness that works harmoniously with the earthiness of the venison.
- Wild Rice Pilaf: Nutty and earthy, wild rice brings out the natural flavors of the medallions. Add dried cranberries or toasted pecans for a festive touch.
- Creamed Spinach: A rich and velvety side that enhances the delicate herbaceous notes in the marinade.
- Sweet Potato Gratin: Layers of creamy, slightly sweet potatoes provide a luxurious contrast to the lean venison.
Sauce Pairings
The perfect sauce can take your venison dish to another level. We recommend:
- Red Wine Reduction: Made with the flavorful drippings, this sauce accentuates the meat’s depth using dry red wine, beef or venison stock, and shallots.
- Cranberry-Port Sauce: The tartness of cranberries paired with the richness of port wine offers a vibrant counterpoint to the savory medallions.
- Demi-glace with Fresh Herbs: Deliver a touch of sophistication by incorporating fresh thyme and rosemary into a silky demi-glace.
Pro Tip: Always pair your sauce with any additional sides and ensure the flavor profiles work harmoniously. For example, a sweet potato gratin works beautifully with a tart cranberry-port sauce.
Beverage Pairings
A well-paired beverage can further amplify the flavors on your plate. Here’s a simple guide to choosing the ideal drink:
| Beverage Type | Recommended Options |
|---|---|
| Red Wine | Pinot Noir, Syrah, Malbec, or Cabernet Sauvignon enhance the venison’s savory richness. |
| Craft Beer | Dark ales, stouts, or porters provide a robust, malt-forward contrast to the lean medallions. |
| Whiskey | A smooth, aged whiskey complements the marinade’s herbal undertones with its smoky warmth. |
| Non-Alcoholic | Pomegranate juice or sparkling cranberry juice mirrors the acidity of a red wine alternative. |
Expert Notes on Pairing
- Incorporating ingredients like fresh herbs, garlic, or balsamic reduction in your sides and beverages creates a consistent flavor theme across the meal.
- For a seasonal twist, consider adding elements such as roasted chestnuts, pear compote, or herbed polenta.
- If your sauce or side offers a bold flavor (such as the cranberry-port sauce), opt for simpler accompaniments like steamed green beans to balance the plate.
Conclusion
Crafting venison medallions at home is more than just cooking; it’s an opportunity to create a memorable dining experience that blends tradition, flavor, and elegance. With the right ingredients, tools, and techniques, we can transform these tender cuts into a dish that rivals any fine dining establishment.
Whether it’s for a special occasion or a cozy evening, this recipe allows us to celebrate the rich, earthy flavors of venison while exploring creative pairings and bold sauces. Let’s embrace the process, savor the results, and enjoy a meal that truly stands out.
Frequently Asked Questions
What are venison medallions?
Venison medallions are small, tender cuts of meat from deer, known for their lean profile and rich, gamey flavor. They are often preferred for their juiciness and ability to absorb marinades, making them ideal for elegant meals.
How do I cook venison medallions perfectly?
To cook venison medallions perfectly, marinate them for added flavor, sear in a hot skillet with oil and butter, and rest after cooking to retain juiciness. Use a meat thermometer to check doneness, aiming for medium-rare at 130–135°F.
What sides pair well with venison medallions?
Great sides for venison medallions include garlic mashed potatoes, roasted seasonal vegetables, wild rice pilaf, or creamed spinach. These options balance the richness of the meat perfectly.
Can I make venison medallions ahead of time?
Yes, you can marinate the medallions in advance, pre-chop ingredients, and prepare the base of any optional sauce. This saves time and enhances flavors for day-of cooking.
What ingredients are best for marinading venison medallions?
The best ingredients for marinading venison medallions include red wine, balsamic vinegar, fresh herbs, garlic, and olive oil. These add flavor while tenderizing the meat.
What is the ideal internal temperature for venison medallions?
For tender, juicy venison medallions, aim for 130–135°F for medium-rare, or 135–140°F for medium. Avoid overcooking to prevent the meat from becoming tough.
Do I need special tools to cook venison medallions?
Essential tools include a cast iron skillet, meat thermometer, tongs, and a sharp chef’s knife. Optional tools like a wooden spoon and fine mesh strainer can help if making a sauce.
Can I prepare a sauce for venison medallions?
Yes, popular sauces include red wine reduction, cranberry-port sauce, or a demi-glace. These enhance the flavor and elevate the dish to a gourmet level.
How can I ensure my venison medallions stay juicy?
Allow the meat to reach room temperature before cooking, use high heat for searing, and let the medallions rest for 5–10 minutes after cooking to retain natural juices.
What beverages pair well with venison medallions?
Pair venison medallions with red wine like Pinot Noir or Syrah, craft beers, whiskey, or non-alcoholic options such as pomegranate juice, which complement the dish beautifully.