Pan-Seared Venison Medallions
Venison medallions are a delightful treat that will surely bring you satisfaction. These morsels of venison tenderloin are cooked to perfection, just seared and ready to be enjoyed.
Ingredients
- 2 venison tenderloins 1 pound each
- 1 tablespoon of cooking oil
- 1/2 cup of worcestershire sauce
- 1/4 cup of red wine vinegar
- 2 teaspoons of sea salt
- 1 teaspoon of fresh ground pepper
Instructions
- Place both tenderloins in a gallon-sized zippered bag.
- Add the marinade ingredients (excluding the cooking oil)
- Marinade for 2 hours or up to overnight.
- Set your meat out at least 15 minutes before cooking to come to room temperature.
- Bring a 10″ cast iron skillet with the cooking oil to medium-high heat.
- While the skillet is preheating, pat dry your tenderloin with a paper towel, then cut into medallions, 1/2-3/4 inch thick.
- Generously coat with salt and pepper before adding to the hot skillet.
- Sear for 2 minutes total, flipping once.
- Use an instant thermometer to check for desired doneness.
- Allow the meat to rest for several minutes before serving.
Notes
Cooking times and heat may need to be adjusted to prevent overcooking the meat.
Nutrition
Serving: 1ozCalories: 79kcalCarbohydrates: 7gProtein: 3gFat: 4gPolyunsaturated Fat: 3gCholesterol: 12mgSodium: 1403mgSugar: 3g
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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.