How To Cook Venison Tenderloin Medallions
Venison is the meat of deer. Information technology is an extremely lean wild game protein. Deer are foraging herbivores with a make clean plant based nutrition. They will graze on grasses, twigs, fruits, and basics. Basically, their fat and protein intake appears to be mostly from the nuts they can find on the ground.
Venison meat in the US is mostly harvested from deer that are hunted. We have seasonal hunting intended to help with the overpopulation of these wild animals, generally in the fall. In other countries, such as Finland, reindeer are raised on farms as a diet staple. We practise have a few of these every bit well. It is non mutual to find venison in a supermarket. Unless you are a hunter or have a friend who hunts deer and shares the rewards, you will take to order venison from a specialty butcher or ranch. There are online resources.
Considering of the inherent leanness of the meat, venison can go tough and dry if non cooked mindfully. You tin can braise the meat depression and slow to tenderize it. Or, you can grill or pan sear information technology for just a few minutes. The timing depends on the thickness of the cut. Venison is fine to serve medium rare. Cooking venison on a George Foreman Grill is a great way to quickly sear the meat. Yous will need to add some fat or marinate the meat prior to grilling, as outlined in the following two recipes.
Venison lends itself well to being served with seasonal vegetables and fruits. Winter squash, sturdy dark greens, mushrooms and cranberries.
Below y'all'll find ii venison recipes, grilled venison with mushroom vino sauce and teriyaki grilled venison medallions. I encourage you lot to effort both. They are both delicious. At the bottom I included a recipe for acorn squash mash. It's a great side dish for venison steaks.
Grilled Venison with Mushroom Vino Sauce
Ingredients:
- 4 venison tenderloin medallions approximately 3/4″ to 1" thick
- 1 TBS extra virgin olive oil (EVOO)
- Salt and pepper to taste
- 2 tsps butter
- 2 tsps extra virgin olive oil
- 4 ounces sliced baby portobello or cremini mushrooms
- 1/2 a shallot minced
- 1/2 tsp stale tarragon or thyme
- ane/4 loving cup adept red wine
- 1/4 cup beef stock
- i tsp Dijon mustard
- Common salt and black pepper to taste
Total time:32 min – Prep time:30 min – Cook time:two min – Serves:four people
Author: Jason
Directions:
1. Slice the tenderloin, if non already done. Place the medallions on a plate and glaze all over with EVOO, salt, and pepper. Allow the steaks to sit for approximately thirty minutes.
2. Prepare your sauce while the venison sits. In a saucepan, heat the butter and oil over medium-high heat. Add the shallots, herbs, and mushrooms. Cook until the mushrooms are just wilted. Add the wine and reduce by half. Add the stock and reduce over again by half. Stir in the mustard for about thirty seconds. Season the sauce with salt and pepper. Turn the burner to low but to keep the sauce warm.
3. Preheat your Foreman Grill to loftier. Place the venison on the hot grill plate and shut the top. Grill for ane minute. Plow the meat over and grill for another 30 to lx seconds, depending on how rare you like it. Be careful not to overcook the meat. Remove the cooked venison to a cutting board and allow information technology to rest a few minutes before slicing.
four. Slice the venison and serve with mushroom sauce over the acme. This is skilful with a vegetable mash, such as wintertime squash or cauliflower, and some sautéed or grilled greens. A recipe for Acorn squash mash follows the venison recipes.
Teriyaki Grilled Venison Medallions
Ingredients:
- four venison tenderloin medallions approximately three/iv″ to 1" thick
- four TBS low sodium soy sauce or tamari
- 1 TBS honey
- i TBS toasted sesame oil
- 1/2 tsp rice vinegar
- 1/iv tsp powdered ginger
- i/4 tsp powdered garlic
- 1 TBS extra virgin olive oil for grilling
Total time: 32 min – Prep time: 30 min – Cook fourth dimension: two min – Serves: four people
Directions:
i. In a bowl, whisk together all of the marinade ingredients. Place your venison medallions in a sealable plastic purse. Cascade the marinade in and coat the meat entirely. Refrigerate for two to iv hours.
two. Remove the bag of medallions from the refrigerator 30 minutes earlier grilling.
3. Preheat your George Foreman Grill to high. Coat the pinnacle and lesser plates with the EVOO. Place the venison on the hot grill and shut the chapeau. (Discard to backlog marinade). Grill for 1 to three minutes for medium rare. Remove the steaks to a cutting board and allow to remainder.
four. Serve the whole medallions over acorn squash mash with a side of grilled greens or grilled zucchini rounds.
Acorn Squash Brew
Ingredients:
- 1 whole acorn squash
- 1 TBS extra virgin olive oil
- 1 tsp body of water salt
- 1 tsp croaky black pepper
- one TBS butter
- 2 TBS lite coconut milk or craven broth
- Salt and pepper to gustation
Total time: 80 min – Prep time: 10 min – Melt fourth dimension: 70 min – Serves: 4 people
Directions:
one. Preheat the oven to 350°F. Cut the squash in half. Scoop out all of the seeds. Place the halves, mankind side up, in a large skillet that tin get in the oven. Glaze the flesh completely with EVOO, salt, and pepper. Broil until the flesh is soft, approximately lxx minutes.
two. Remove the skillet from the oven. (Remember to use a pot holder). Place the squash halves on a cutting lath. Identify the skillet on the stove. Add the butter and liquid to the pan to melt. Scoop the squash out of the outer skin into the pan. Mash with a potato masher until combined with the butter and liquid and smoothen. Season the mash with table salt and pepper.
Source: https://foremangrillrecipes.com/steak-recipes/venison-tenderloin-medallions/
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