Deer Tenderloin Medallions
The best way to make a tenderloin completely on the stove top is to use a cast iron skillet and cut the meat into 1/2″ to 3/4″ medallions. You have to be careful not to overcook the venison when pan-searing the venison. If the meat gets overcooked, it will dry out and be tough.
Ingredients
Tone’s Rosemary, Garlic seasoning
Olive Oil
Sea Salt
Black Pepper
Mint Jelly
Instructions
How to take the gamey taste out of Venison
If you are one of those that just can’t quite handle the taste of venison the way it was meant to be, marinate it in milk. Soaking the tenderloins in milk 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.
After it’s done soaking in the milk, rinse the meat and pat dry.
Simply season your meat with olive oil, Tone’s rosemary, garlic, sea salt, black pepper and let it come to room temperature as normal, then sear on a skillet in the oven until the center of the meat hits about 120°F. Then you sear the venison steak hard, hot and fast to get a nice crust, let it rest, slice medallions and serve with mint jelly. Enjoy!
Thank you for trying this recipe, please let me me know how you liked it. If you enjoyed it, check out other wildgame recipes on our wildgame page here.
Deer Tenderloin Medallions