Sautéed Venison Medallions with Fried Eggs and Salad
Sauted venison medallions with a fried eggs salad is a dish that showcases a blend of culinary techniques and ingredients, drawing inspiration from multiple gastronomic traditions. The dish likely has its roots in European game cuisine, particularly in regions where venison is a staple and known for its robust, earthy flavor. Here’s an exploration of its origins:
The preparation of venison medallions is common in European cuisines, especially in countries like France, Germany, and Austria, where wild game has historically been a key part of the diet.
Sautéing is a French cooking technique that emphasizes quick, high-heat cooking to preserve the tenderness and flavor of lean meats like venison.
The pairing of warm protein with a salad is typical of French and Mediterranean cuisines.
Salads incorporating fried or poached eggs are common in rustic European cooking. For example, the salade lyonnaise from France features a poached egg atop greens, bacon, and croutons, reflecting a similar balance of richness and freshness.
This dish marries the rich, hearty flavors of game meat with the freshness of salad, a concept often explored in modern European and fusion cuisines.
The inclusion of fried eggs adds texture, richness, and a visual appeal, making it a balanced yet indulgent plate.
While the exact origin of this specific combination isn’t tied to a single country or culture, it likely emerged as chefs experimented with contrasting flavors and textures, using venison as a centerpiece and eggs to create a dynamic, protein-packed dish.
Ingredients
For the venison medallions:
4 venison medallions (about 1 inch thick)
Sea salt and freshly ground black pepper, to taste
2 tbsp olive oil or butter
2 garlic cloves, minced
1 sprig fresh rosemary or thyme (optional)
2-4 large eggs (depending on servings)
1 tbsp butter or oil
Salt and pepper, to taste
4 cups mixed greens (arugula, spinach, or any salad mix)
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar or lemon juice
Sea salt and pepper, to taste
Instructions
Pat the venison medallions dry with a paper towel and season generously with salt and pepper.
Heat olive oil or butter in a large skillet over medium-high heat.
Add the medallions to the pan and sear for 2-3 minutes on each side for medium-rare (cook longer if desired, but avoid overcooking as venison can dry out).
During the last minute, add minced garlic and rosemary/thyme to the skillet. Spoon the infused butter/oil over the medallions.
Remove from the skillet, cover loosely with foil, and let rest for 5 minutes.
In the same skillet (or a clean one), heat butter or oil over medium heat.
Crack the eggs into the skillet and cook until the whites are set but the yolks remain runny (about 3 minutes for sunny-side up).
Season with sea salt and pepper.
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
Drizzle with olive oil and balsamic vinegar or lemon juice.
Season with seasalt and pepper, then toss to coat evenly.
Plate the venison medallions alongside the fried eggs and salad.
Optionally, drizzle a little pan sauce, chimichurri or balsamic glaze over the medallions for added flavor.
Enjoy your flavorful and protein-packed meal!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good wild game page.
Sauteed Venison Medallions with Fried Eggs and Salad