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Before you jump to Venison Medallions/Steaks recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Within the Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. Those days are over, and it appears we all recognize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we cannot adjust things for the better without everyone's active participation. This needs to happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Read on for some methods to go green and save energy, mainly in the kitchen.
Start with changing the bulbs. Of course you shouldn't confine this to only the kitchen. You really need to change your incandescent lights with energy-saver, compact fluorescent light bulbs. Although costing a little more initially, these bulbs last as long as ten of the standard type as well as using a lot less energy. Utilizing these kinds of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. Along with different light bulbs, you should learn to leave the lights off when they are not needed. In the kitchen is where you'll regularly discover members of a family, and often the lights usually are not turned off until the last person goes to bed. This additionally happens in the rest of the house, but we are trying to save money in the kitchen. Make a habit of having the lights on only when they are required, and you'll be surprised at the amount of electricity you save.
From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Efficient living is definitely something we can all accomplish, without difficulty. Mostly, all it takes is a little common sense.
We hope you got insight from reading it, now let's go back to venison medallions/steaks recipe. You can cook venison medallions/steaks using 12 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to prepare Venison Medallions/Steaks:
- You need 2 lb of venison loin(room temperature).
- Use of Coarse Sea Salt.
- Take of Coarse Black Pepper.
- Prepare of Butter.
- Provide of McCormick Garlic/Herb/Black Pepper and Sea Salt Spice.
- Prepare of Worcestershire Sauce.
- You need 1 of Red Bell Pepper.
- Prepare 1 of Green Bell Pepper.
- Use 3 Sprigs of Rosemary.
- Prepare 1 of large Sprig of Fresh Thyme.
- You need 7 Cloves of Garlic.
- Get of extra Virgin Olive Oil.
Instructions to make Venison Medallions/Steaks:
- Pre heat oven to 375 degrees, pat dry the meat, rub olive oil all over, generously coat all sides with coarse sea salt, coarse pepper and McCormick spice. Leave to sit..
- Peel garlic, cut bell peppers..
- You will need a deeper over safe pan..
- Heat olive oil on med high heat, add garlic, rosemary and thyme. Move around until garlic is golden brown..
- Move garlic and spices to sides, add meat, allow to sear on all sides.
- Sear all sides.
- Add butter(be generous) stir around.
- Add bell peppers, stir around.
- Place pan in oven and leave for 15 minutes. Take out flip and place back in oven for another 5 minutes.
- Take out of dish and place on a plate or cutting board, allow to sit 10 mins.
- Heat remaining sauce in pan adding a little butter, stir until thick... This will be your sauce.
- Slice meat into desired steaks/medallions.
- Serve with the sides of your choosing, in this case green beans(frozen pack) and mashed potatoes(instant)...lets face it sometimes we dont have the time to make sides from scratch, thank god for frozen and instant sides lol. Use the bell peppers to decorate and sauce to spread over steaks. I pour some Worcestershire sauce on the side to dip. Enjoy.
A venison medallion is a cut of meat that comes from the backstrap area of a deer. Venison Medallions Tender New Zealand venison meat, cut into perfectly round and just thick enough medallions for a quick sear or grill. You'll love the intense red color, the bold flavor and the fine texture and grain of venison meat. I mean venison loin and tenderloin are the primo cuts of meat on a deer, elk, moose or other four-footed cervid. They are lean, tender and requires nothing more than fire and salt as seasonings.
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