A venison medallion is a 1⁄2- to 3⁄4-inch slice of backstrap cut before or after cooking. Panfrying one perfectly every time takes practice. Here’s how to get that delicious crust and medium-rare center:
- It’s hard to cook an ice-cold medallion properly. Salt your meat and let it come to room temperature for at least 15 minutes. Pat the meat dry before heating it—wet meat doesn’t sear.
- Cook whole backstrap of smaller deer. This makes it easier to get it to medium-rare. Small ones pre-cut into medallions will overcook.
- The thicker the medallion, the lower the heat. Never cook whole loin pieces on high heat for more than a few minutes. I cook pre-sliced medallions on medium heat to get the crust-and-medium-rare combination.
- Don’t mess with it. Let the loin cook in one spot for a while before turning, and turn only once.
- Let it rest inside a foil tent for 10 to 15 minutes. This helps the venison stay juicy.