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.
How to Make the Best Venison Medallions
Recipe Details
Preparation Time:
5M
Cook 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
General
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.
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