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Venison Medallions/Steaks
Venison Medallions/Steaks

Before you jump to Venison Medallions/Steaks recipe, you may want to read this short interesting healthy tips about Goodies that provide You Energy.

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There are lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Being healthier doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let’s go back to venison medallions/steaks recipe. You can cook venison medallions/steaks using 12 ingredients and 13 steps. Here is how you do it.

The ingredients needed to cook Venison Medallions/Steaks:
  1. You need 2 lb venison loin(room temperature)
  2. You need Coarse Sea Salt
  3. You need Coarse Black Pepper
  4. Get Butter
  5. Use McCormick Garlic/Herb/Black Pepper and Sea Salt Spice
  6. You need Worcestershire Sauce
  7. Prepare 1 Red Bell Pepper
  8. Take 1 Green Bell Pepper
  9. Take 3 Sprigs Rosemary
  10. Provide 1 large Sprig of Fresh Thyme
  11. You need 7 Cloves Garlic
  12. Prepare extra Virgin Olive Oil
Steps to make Venison Medallions/Steaks:
  1. Pre heat oven to 375 degrees, pat dry the meat, rub olive oil all over, generously coat all sides with coarse sea salt, coarse pepper and McCormick spice. Leave to sit.
  2. Peel garlic, cut bell peppers.
  3. You will need a deeper over safe pan.
  4. Heat olive oil on med high heat, add garlic, rosemary and thyme. Move around until garlic is golden brown.
  5. Move garlic and spices to sides, add meat, allow to sear on all sides
  6. Sear all sides
  7. Add butter(be generous) stir around
  8. Add bell peppers, stir around
  9. Place pan in oven and leave for 15 minutes. Take out flip and place back in oven for another 5 minutes
  10. Take out of dish and place on a plate or cutting board, allow to sit 10 mins
  11. Heat remaining sauce in pan adding a little butter, stir until thick… This will be your sauce
  12. Slice meat into desired steaks/medallions
  13. Serve with the sides of your choosing, in this case green beans(frozen pack) and mashed potatoes(instant)…lets face it sometimes we dont have the time to make sides from scratch, thank god for frozen and instant sides lol. Use the bell peppers to decorate and sauce to spread over steaks. I pour some Worcestershire sauce on the side to dip. Enjoy

A venison medallion is a cut of meat that comes from the backstrap area of a deer. Venison Medallions Tender New Zealand venison meat, cut into perfectly round and just thick enough medallions for a quick sear or grill. You'll love the intense red color, the bold flavor and the fine texture and grain of venison meat. I mean venison loin and tenderloin are the primo cuts of meat on a deer, elk, moose or other four-footed cervid. They are lean, tender and requires nothing more than fire and salt as seasonings.

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