Venison medallions, cut from the tenderloin, offer a lean and flavorful culinary experience. However, their delicate nature requires careful cooking to avoid overcooking and ending up with tough, dry meat. This guide will walk you through achieving perfectly cooked venison medallions, whether you prefer them seared, pan-fried, or grilled.
Choosing and Preparing Your Venison Medallions
Before we even think about cooking, selecting and prepping your venison is crucial. Look for medallions that are a rich, deep red color and firm to the touch. Avoid any that are discolored or have an off-putting odor.
Once you have your medallions, gently pat them dry with paper towels. This step is essential for achieving a good sear. Season generously with salt and freshly ground black pepper. You can also add other seasonings, but keep it simple to let the natural flavor of the venison shine. Popular options include garlic powder, onion powder, or a pinch of thyme.
How to Sear Venison Medallions in a Pan
This method is perfect for a quick and elegant meal.
Ingredients:
- Venison medallions (about 1 inch thick)
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- Optional: garlic cloves, rosemary sprigs
Instructions:
- Heat the pan: Heat the olive oil or butter in a heavy-bottomed skillet over medium-high heat until it shimmers.
- Sear the medallions: Place the venison medallions in the hot pan and sear for 2-3 minutes per side, until a nice brown crust forms. Avoid overcrowding the pan; work in batches if necessary.
- Reduce heat and cook to desired doneness: Reduce the heat to medium-low, add garlic cloves and rosemary (if using), and continue cooking for another 2-4 minutes for medium-rare, or longer for your preferred doneness. Use a meat thermometer to ensure accuracy.
- Rest the meat: Once cooked, remove the medallions from the pan and let them rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful medallion.
How to Grill Venison Medallions
Grilling adds a smoky char that complements the venison’s flavor. Follow the same preparation steps as above, but adjust the cooking time based on your grill's heat.
Tips for grilling:
- Preheat your grill to medium-high heat.
- Oil the grates to prevent sticking.
- Grill for 2-3 minutes per side for a good sear, then reduce heat and continue grilling until desired doneness is reached.
- Use a meat thermometer to ensure accurate cooking.
How Long Should You Cook Venison Medallions?
This is perhaps the most frequently asked question! The cooking time for venison medallions depends on their thickness and your desired level of doneness. A meat thermometer is your best friend here.
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C) – This is generally recommended for venison.
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
- Well-Done: 145°F (63°C) and above – Avoid overcooking venison as it will become dry and tough.
Remember to always let the venison rest after cooking.
What is the Best Way to Cook Venison Medallions?
The "best" way is subjective and depends on your preferences and equipment. Pan-searing is quick and easy, while grilling adds a smoky flavor. Ultimately, the goal is to cook the venison to the perfect level of doneness without overcooking it.
What Temperature Should Venison Medallions Be Cooked To?
As mentioned above, the ideal internal temperature for venison medallions is generally considered to be between 130-135°F (54-57°C) for medium-rare. However, personal preferences may vary. Use a meat thermometer to ensure you achieve your desired doneness.
How Do You Know When Venison Medallions Are Cooked?
Beyond using a meat thermometer, you can also check for doneness by gently pressing the center of a medallion. Rare venison will feel soft and springy, while medium-rare will feel slightly firmer. However, a thermometer is the most reliable method to ensure accuracy and prevent overcooking.
Can I Marinate Venison Medallions?
Yes! Marinating venison medallions can enhance their flavor and tenderness. A simple marinade of olive oil, red wine vinegar, garlic, and herbs can make a significant difference. However, avoid marinating for too long, as it can make the meat tough. 1-4 hours is generally sufficient.
By following these guidelines, you’ll be well on your way to creating delicious and perfectly cooked venison medallions every time. Remember to prioritize safety and always use a meat thermometer to ensure food is cooked to a safe internal temperature. Enjoy!
