Venison Medallions
Think restaurant-quality steaks are only possible when dining out?
Think again!
These venison medallions deliver that same melt-in-your-mouth tenderness and sophisticated flavor right from your own kitchen.
The secret is all in the searing technique that locks in every drop of juicy goodness.
What makes these medallions absolutely irresistible is that perfect golden crust paired with the most tender, herb-forward interior you’ve ever tasted.
We’re talking about meat so velvety it practically dissolves on your tongue, enhanced with rich butter basting that takes the flavor from great to unforgettable.
Whether you drizzle them with huckleberry sauce or serve alongside glazed carrots, these medallions transform any dinner into a special occasion.
Ingredients
For the Medallions:
- 10 oz Silver Fern Farms Venison Medallions
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 Tbsp high-heat oil (grapeseed, vegetable, or avocado)
- 2 Tbsp unsalted butter
- Flake salt, for finishing
Steps
- Pat the medallions completely dry with paper towels and generously season both sides with kosher salt and black pepper. This step is crucial because any surface moisture will prevent proper searing and that coveted golden crust.
- Heat the oil in a large skillet over medium-high heat until it begins to shimmer and releases a small puff of smoke – this indicates the pan has reached 400-450°F (204-232°C). Using tongs, gently place the medallions in the skillet, laying them away from you to prevent hot oil splashing. You should hear an immediate sizzle when the meat hits the pan.
- Sear the medallions for 2-3 minutes without moving them to form a proper crust. The medallions are ready to flip when they release easily from the pan and show a beautiful golden-brown color on the bottom.
- Flip the medallions and immediately add the butter to the skillet. Allow it to melt and foam for about 15 seconds. Using a spoon, continuously baste the medallions with the foaming butter for 30 seconds, then flip and baste for another 30 seconds or until the internal temperature reads 125°F (52°C) on an instant-read thermometer for medium-rare.
- Turn the medallions on their side and sear each edge for about 10 seconds each. This technique ensures even browning and helps seal in all the juices around the entire circumference.
- Transfer the medallions to a clean plate and tent them loosely with aluminum foil. Let them rest for 5 minutes – this resting period is essential as it allows the muscle fibers to relax and redistributes the juices evenly throughout the meat, preventing them from running out when sliced.
- Serve the medallions either whole or sliced in half against the grain. Slicing against the grain breaks up the muscle fibers and ensures maximum tenderness. Finish with a sprinkle of flake salt if desired and serve immediately while still warm.
Smart Swaps
- Coconut oil instead of butter (1:1 ratio) – adds subtle sweetness and works for dairy-free diets
- Duck fat instead of regular oil – creates an even richer, more luxurious flavor profile
Make It Diabetes-Friendly
This recipe is naturally diabetes-friendly as written! Venison is an excellent lean protein choice with 0g carbs per serving and high protein content that helps stabilize blood sugar. The entire recipe contains less than 1g total carbs per serving. To maximize blood sugar stability:
- Pair with non-starchy vegetables like roasted Brussels sprouts or asparagus
- Add a small portion of healthy fats like avocado to further slow digestion
- Consider serving over cauliflower rice instead of regular grains
- The high protein content (approximately 25g per serving) helps maintain steady glucose levels
Pro Tips
- Let medallions come to room temperature for 15-20 minutes before cooking – ensures even cooking throughout
- Never press down on the meat while searing – this squeezes out precious juices and prevents proper crust formation
- Use a cast iron or stainless steel pan for best searing results – non-stick won’t get hot enough for that perfect crust