Pan-Seared Venison Medallions Recipe

Dazzle your dinner guests by mastering the craft of pan-searing venison medallions. This delicate but flavorful dish is sure to impress and will leave your dinner party satisfied!

The minimal prep time required for making these juicy venison medallions ensures that you can enjoy a flavorful dinner without having to spend too much time and effort.

Venison medallions are an excellent choice for quick and easy weeknight dinners. I love to make these using the tenderloin, as it cooks quickly and results in juicy, tender bites of meat with every mouthful!

You are going to love this tender venison medallion recipe. Make it any night of the week, and your family will be sure to devour it!

What is a deer tenderloin?

The tenderloin is often mistaken for deer backstrap while, in fact, it is the smaller strip of meat that runs alongside the underneath of the backbone.

The backstrap, on the other hand, runs along the outside of the backbone and is quite a bit larger than the venison tenderloin.

Tenderloins and backstraps are the two most tender strips of meat found on a deer.

How to cook deer tenderloins?

Deer tenderloins can be cooked on the stovetop, in the oven, smoked or grilled.

It is difficult to cook a whole tenderloin on the stovetop without finishing it in the oven. However, I make an elk tenderloin on the stovetop, and it’s delicious! But to cook it much past rare will still require an oven.

One way to make a tenderloin completely on the stovetop is to use a cast iron skillet and cut the meat into 1/2″ to 3/4″ medallions, sort of like a beef filet mignon.

You have to be careful not to overcook the venison when pan-searing the meat. If the meat gets overcooked, it will dry out and be tough. Ugh.

What is a venison medallion?

A venison medallion is taken from the deer tenderloin, or backstrap, and is then cut into half-inch or three-quarter-inch medallions.

Some will use the hind legs and cut it into medallions; though it too is delicious, it is imperative not to overcook this meat.

Why you will love this recipe

• Its easy, taking only a couple minutes out of our busy days to make a delicious meal.
• One-dish recipe for easy cleanup for the win!
• These tenderloin medallions are so tender when cooked right they practically melt in your mouth.

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Helpful cooking tools

• 10″ cast iron skillet
• Chefs knife
• Wooden cutting board

Pan-seared venison medallion recipe

What you will need:

• Venison Tenderloin
• Cooking oil
• Sea salt
• Fresh ground pepper

Check out the recipe card below for complete measurements.

How to cook venison medallions

1. Set your meat out at least 15 minutes before cooking to come to room temperature.
2. Bring a 10″ cast iron skillet with the cooking oil to medium-high heat.
3. While the skillet is preheating, pat dry your tenderloin with a paper towel, then cut into medallions, 1/2-3/4 inch thick.
4. Generously coat with salt and pepper before adding to the hot skillet.
5. Sear for 2 minutes total, flipping once.
6. Use an instant thermometer to check for desired doneness.
7. Allow the meat to rest for several minutes before serving.

Serving suggestions

Pan-seared venison medallions make a great dinner any night of the week. Just add some green beans to the skillet with a little butter for a quick and easy venison side dish.

• Sweet potatoes
• Garlic Parmesan Brussel Sprouts
• Asparagus spears
• Cranberry sauce
• Diced butternut squash
• Baked beans

Venison tenderloin marinade

If you’re looking for a mouth-watering marinade, look no further! This simple and easy marinade can be whipped up with ingredients that you probably already have in your kitchen.

Get ready for delicious flavor in every bite!

You will need the following:

• 1/2 cup of worchestershire sauce
• 1/4 cup of red wine vinegar
• 2 teaspoons of salt
• 1 teaspoon of pepper

Place 1-2 tenderloins, whole, in a gallon-sized plastic zippered bag.

Add the marinade ingredients.

Leave in the fridge for at least 2 hours or up to 8 hours.

Tips

• Bring the steak to room temperature before cooking.
• Flip the medallions just once, if possible. The less you touch it, the better it will turn out.
• Do not overcook!
• A truly important step is patting dry the meat fully so it can develop a nice crust around the edges.

WHAT TEMPERATURE TO COOK VENISON?

Pan-sear tenderloins in a cast iron skillet to a minimum of 135°F for rare steaks. The umn recommends cooking venison steaks and roasts to a minimum of 145°F to kill any harmful bacteria.

How to get the gamey taste out of venison?

Gamey flavor in venison is determined mainly by how it’s cooked. For those new to eating venison, the distinct taste may initially be off-putting.

However, with proper preparation, the intensity of the “gamey” flavor can be reduced and become more enjoyable for a broader audience.

So if you are one of those that just can’t quite handle the taste of venison the way it was meant to be, try marinating it in buttermilk.

All kidding aside, soaking the tenderloins in milk or buttermilk in the fridge overnight will help draw out any blood in the meat as well as get rid of your gamey taste.

After it’s done soaking in the milk, rinse the meat and pat dry.

Key Takeaways

It doesn’t take long to sear tenderloin medallions. Of course, everyone’s preference is different, so make sure you adjust the cooking time accordingly.

Don’t forget to leave a review below!

Try one of these favorites next!

• Dutch oven spare ribs
• Venison stroganoff
• Venison stew
• Easy goulash recipe
• Butter-basted elk steaks
• Venison backstrap