WebMix marinade in glass measuring cup and stir until sugar dissolves. Place meat in a ziploc bag and pour marinade over top. Seal and refrigerate for 1-2 hours. Pre …
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WebHeat a large skillet for several minutes over medium heat until hot. Melt the lard and swirl the pan to coat the bottom. Sear the medallions for 2-3 minutes per side, …
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DIRECTIONS Lightly sprinkle tenderloins with pepper and set aside. Sauté onions in 1 tablespoon butter. Add garlic and cook another 3 minutes. Add mushrooms, sautéing another 10 minutes. When done, remove vegetables and add the rest of the butter. Sauté venison 2-3 minutes per side. When done, place on platter and return vegetables to pan.
Place the medallions on a plate and coat all over with EVOO, salt, and pepper. Allow the steaks to sit for approximately 30 minutes. 2. Prepare your sauce while the venison sits. In a saucepan, heat the butter and oil over medium-high heat.
Slice across the grain of each piece, about 1/2 inch wide, to make the medallions. Season meat evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add meat and brown on each side, about 1 – 2 minutes each side, but not past rare. Add rosemary, garlic, wine, balsamic vinegar and plum preserves.
A venison medallion is a 1⁄2- to 3⁄4-inch slice of backstrap cut before or after cooking. Panfrying one perfectly every time takes practice. Here’s how to get that delicious crust and medium-rare center: 1. It’s hard to cook an ice-cold medallion properly. Salt your meat and let it come to room temperature for at least 15 minutes.