Pan-Seared Venison Medallions
These pan-seared venison medallions are marinated and then cooked to perfection on the stovetop while basting in butter for a melt-in-your-mouth flavor!
Servings: 4
Calories: 132kcal
Equipment
Ingredients
- 2 venison tenderloins one pound each or one venison backstrap, cut in half.
- ½ cup Worcestershire sauce
- ¼ cup red wine vinegar
- 1 tsp sea salt
- ½ tsp fresh ground pepper
- 1 tbsp butter or cooking oil
Instructions
- Place both tenderloins in a gallon-sized zippered bag.
- Add Worcestershire sauce, red wine vinegar, salt, and pepper. Give it a good shake and place it in the fridge for up to 8 hours.
- Take the tenderloin out of the fridge 30 minutes before you intend to cook it. Give it a quick pat-down with some paper towels, and slice it into 1-inch thick medallions.
- Season both sides of the medallions with salt and pepper.
- Heat a cast iron skillet over medium-high heat. Melt butter and sear medallions for about a minute and a half per side, flipping just once.
- Use an instant thermometer to check for desired doneness. Allow the meat to rest for several minutes before serving.
Notes
- We want to aim for a short, hot sear. You want the outside to get a nice, caramelized crust (which butter will do a better job than oil) pretty quickly. Don’t move the meat around, and after about a minute and a half, it should easily release from the pan. If it still clings to the pan, give it a little more time until it easily releases.
- Use an instant thermometer to check for desired doneness. Make sure you probe it in the middle; don’t let the probe go all the way through and touch the skillet, or you will get an inaccurate reading.
- Allow the meat to rest for five minutes before serving. I know this is steak cooking 101, but don’t rush this step!
- Don’t forget to remove your tenderloin from the fridge and bring it to room temperature before you cook it. This really will result in a juicier, more evenly cooked medallion when we are done.