Venison Medallions
Venison medallions is a recipe with fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g venison loin (deboned)
- Salt
- pepper (ground)
- Butter tallow (for frying)
- 4 sprigs Rosemary
- 1 Garlic clove
Instructions
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1.
Slice the venison loin into about 2 cm thick medallions and gently pound each side with a meat mallet or flat iron to tenderize. Season the meat.
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2.
Heat the butter tallow in a large skillet over medium heat. Peel the garlic clove.
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3.
Add two sprigs of rosemary and the peeled garlic to the pan, then place the seasoned medallions so that the pan is about half full. If desired, cook twice, keeping the first portion warm while you finish the rest.
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4.
Brown the medallions on both sides for approximately 8 minutes until golden brown, adjusting time based on thickness.
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5.
If any medallions need to be held warm, sear them slightly shorter so they stay moist when resting.
