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.


  • 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
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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