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A venison medallion is a cut of meat that comes from the backstrap area of a deer. The meat that comes from a deer's back is some of the most tender meat you'll find on the animal. Venison medallions are about 1/2 to 3/4 inches thick. Medallions cook quickly on the stove in a hot frying pan. Well-prepared venison will have a meaty taste without too much gamey flavor.
Marinate raw venison medallions in your favorite marinade, which can range from a combination of buttermilk and red wine to a marinade made with olive oil, herbs and orange zest. Place the medallions in a glass dish covered with the marinade and allow the meat to sit for one hour at room temperature.
Heat a saute pan over medium heat and add some olive oil to the pan to prevent sticking.
Remove the medallions from the marinade and pat them dry with a paper towel.
Place venison medallions in the hot pan and allow them to cook on the first side, undisturbed, for two or three minutes.
Use tongs or a spatula to flip the medallions to the other side. Continue cooking the venison for another two to three minutes.
Use a meat thermometer to check when the medallions are done. Remove the meat from the pan when the internal temperature reaches 120 degrees F, if you want your medallions medium rare.
Place the cooked medallions on a warm plate and tent the plate with aluminum foil. Let the meat rest like this for 10 minutes before serving.
- University of Minnesota; Wild Game Cookery: Venison; Suaanne Driessen; November 2003
- "Field and Stream"; Five Tips to Cook a Venison Medallion Perfectly Every Time; Hank Shaw; November 2009
- "Texas Monthly"; Venison Medallions; Bruce Auden; February 1990
- Epicurious; Venison Medallions with Juniper and Orange; Paul Flynn; March 2007
- Don't crowd the pan. Make sure there is enough room for all of the medallions to touch the skillet without overlapping.
- Don't use too high heat. The thicker the medallion, the lower the stove's heat should be.
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