How to Make the Best Venison Medallions

How to Make the Best Venison Medallions
Silver Fern Farms Venison Medallions don’t need much to taste amazing: they’re unbelievably tender and velvety and have a delicate, herb-forward flavor. But you do need to put a nice crust on them to lock in all of that goodness! We quickly sear them in a hot pan, so they stay really juicy — and then baste them with a little bit of butter for added richness.

The result? Delectable, perfectly cooked venison medallions that taste incredible drizzled in huckleberry sauce, alongside glazed carrots, or on a green salad with blue cheese and berries.
Preparation time: 5M
Cooking time: 5M
Serves: 4
Difficulty:

Ingredients

  • 10 oz Silver Fern Farms Venison Medallions
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 Tbsp high-heat oil such as grapeseed, vegetable, or avocado
  • 2 Tbsp unsalted butter
  • Flake salt, for finishing

Method

Step 1

Pat the medallions dry with a paper towel and generously season both sides with kosher salt and black pepper.

Step 2

In a large skillet, heat the oil over medium-high heat. When the oil begins to shimmer and releases a small puff of smoke, use tongs to gently place the medallions in the skillet, laying them away from you to prevent the hot oil from splashing.

Step 3

Sear the medallions for 2 to 3 minutes to form a crust, and then flip them over.

Step 4

Add the butter to the skillet and allow it to melt and foam, about 15 seconds. Using a spoon, baste the medallions for 30 seconds then flip and baste for another 30 seconds or until the internal temperature reads 125° F on an instant-read thermometer.

Step 5

Turn the medallions on their side and sear each side for about 10 seconds.

Step 6

Transfer the medallions to a plate, tent them with aluminum foil, and let them rest for 5 minutes. Allowing the medallions to rest relaxes the venison and evenly distributes the juices throughout the meat.

Step 7

Serve the medallions whole or sliced in half, against the grain. Slicing the medallions against the grain helps tenderize the meat. Sprinkle with flake salt, if desired, and enjoy immediately.

Recommended cut
Venison Medallions
These extra lean medallions showcase the delicate, herbaceous flavor and tender, velvety texture of our Pasture-Raised Venison. And thanks to their uniquely subtle taste, these medallions will make a wonderful, delicious vehicle for all of your favorite sauces, herbs, and spices. Pasture-Raised Venison. No Added Hormones EVER. Ships frozen.
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