Pan-seared venison medallions with balsamic caramelized onions are a delectable way to savor venison tenderloin. By cutting the tenderloin into medallions, pan-searing them to medium-rare perfection, and topping them with a spoonful of buttery balsamic vinegar-glazed onions, you’ll create a dish that will leave your taste buds begging for more.
In my previous recipes, I have focused mainly on ground venison, such as venison tacos and venison chili. Ground venison is incredibly versatile and easy to work with, as its cooking method closely resembles that of ground beef. However, preparing venison medallions, steaks, backstrap, or tenderloin requires a slightly different approach.
Venison is exceptionally lean and can be prone to overcooking. Due to the minimal fat content in the medallions, it’s crucial to avoid overcooking them. Doing so can result in a stronger “gamey” flavor and a tougher texture. For the best results, aim for a medium doneness.
What are Venison Medallions?
Venison medallions are cut from the “backstrap” or tenderloin of the deer. The backstrap refers to the part of the deer that runs along the length of its spine. By slicing the tenderloins into small “medallions” similar in size to filet mignon, you get a tender and succulent piece of meat when cooked correctly.
What You’ll Need
- Small venison tenderloin medallions
- Flour
- Italian seasoning
- Salt
- Butter
- Onion
- Balsamic vinegar
How to Cook Venison Medallions
To ensure even cooking, remove the venison medallions from the refrigerator an hour before cooking to reach room temperature. This step helps the steaks cook more consistently.
In a small bowl, combine flour, Italian seasoning, and salt. Pat the venison medallions dry and coat them with the flour mixture.
Melt half of the butter in a cast iron skillet over medium heat. Add the venison medallions and brown them on all sides for about 3-4 minutes per side. Once the internal temperature reaches 130-135 degrees F, transfer the medallions to a side plate and let them rest for 15 minutes.
Add the remaining butter to the skillet, along with the onions. Sauté the onions until soft, which should take approximately 15 minutes. Deglaze the skillet with balsamic vinegar and let it reduce for 1-2 minutes.
To serve, place the venison medallions on a plate and top them with the onion and balsamic mixture.
Looking for More Sauce?
If you prefer a saucier option to complement the venison medallions, you can add ½ cup of beef stock or red wine to the caramelized onions simultaneously with the balsamic vinegar. Allow the mixture to simmer for a few minutes until it thickens, then spoon it over the venison steaks.
Tips to Avoid Overcooking Venison
- Use a meat thermometer: A meat thermometer is your best friend when it comes to achieving the perfect doneness without overcooking the meat. Medium-rare venison should reach an internal temperature of 135 degrees F. Keep in mind that there will be some carry-over cooking, so remove the medallions from the heat a few degrees below 135 to prevent overcooking.
Storage
Store any leftover venison medallions in an airtight container in the refrigerator for up to 3-4 days. You may choose to store the onion mixture separately, depending on your preference.
For more mouthwatering recipes and cooking inspiration, visit Ekilove. Enjoy your venison medallions with balsamic onion sauce!
