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The Perfect Way to Pan-Fry Venison Tenderloin Medallions
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December 01, 2009
The Perfect Way to Pan-Fry Venison Tenderloin Medallions
By Hank Shaw
A venison preparation tip from Hank Shaw, author of the award-winning food blog Hunter Angler Gardener Cook
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:
1. 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.
2. Cook whole backstrap of smaller deer. This makes it easier to get it to medium-rare. Small ones pre-cut into medallions will overcook.
3. 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.
4. Don’t mess with it. Let the loin cook in one spot for a while before turning, and turn only once.
5. Let it rest inside a foil tent for 10 to 15 minutes. This helps the venison stay juicy.
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Comments (7)
I prefer to use about an 8 inch section of backstrap. I salt and pepper it and spice it lightly with a homemade dry rub. In my skillet i put a pad of butter and a dash of olive oil. i sear all 4 sides for a couple minutes a side then let it rest for a few minutes before slicing med-rare medallions. See my profile for the results. Delicious
Steve182 That works just fine. Me, I am not a huge fan of using rubs with direct heat like a skillet because some burn and get bitter -- pepper is one such spice. Try your method with only the salt next time, then dust the meat after it comes out of the skillet with your dry rub and let it rest. You might like the difference!
-- Hank
Over the years I have heard many complaints about deer meat tasting like an old boot. it was due to the fact that most people treated venison like beef. my mother, knew that you had to cook venison only to medium rare and ot was passed on to me. Perhaps you should ask your reader to send in their favorite venisen recipes. if you take a whole backstrap, split it almost in half lengthwise fill it with chopped onion, mushrooms, and a little garic, wrap it with string put it in the oven at 350 degrees and cook until medium rare [MORE RARE THAN MEDIUM} ummmmmm GOOD
i enjoy the recipes for venison and other wildlife! my wife is a good cook(as noted by my girth) but doesn't know much about game cooking. if you folks have time and don't mind, I'd appreciate it if you emailed me some! mvacdude@aol.com
i enjoy the recipes for venison and other wildlife! my wife is a good cook(as noted by my girth) but doesn't know much about game cooking. if you folks have time and don't mind, I'd appreciate it if you emailed me some! mvacdude@aol.com
i enjoy the recipes for venison and other wildlife! my wife is a good cook(as noted by my girth) but doesn't know much about game cooking. if you folks have time and don't mind, I'd appreciate it if you emailed me some! mvacdude@aol.com
i enjoy the recipes for venison and other wildlife! my wife is a good cook(as noted by my girth) but doesn't know much about game cooking. if you folks have time and don't mind, i'd appreciate it if you emailed me some! mvacdude@aol.com
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I prefer to use about an 8 inch section of backstrap. I salt and pepper it and spice it lightly with a homemade dry rub. In my skillet i put a pad of butter and a dash of olive oil. i sear all 4 sides for a couple minutes a side then let it rest for a few minutes before slicing med-rare medallions. See my profile for the results. Delicious
Steve182 That works just fine. Me, I am not a huge fan of using rubs with direct heat like a skillet because some burn and get bitter -- pepper is one such spice. Try your method with only the salt next time, then dust the meat after it comes out of the skillet with your dry rub and let it rest. You might like the difference!
-- Hank
Over the years I have heard many complaints about deer meat tasting like an old boot. it was due to the fact that most people treated venison like beef. my mother, knew that you had to cook venison only to medium rare and ot was passed on to me. Perhaps you should ask your reader to send in their favorite venisen recipes. if you take a whole backstrap, split it almost in half lengthwise fill it with chopped onion, mushrooms, and a little garic, wrap it with string put it in the oven at 350 degrees and cook until medium rare [MORE RARE THAN MEDIUM} ummmmmm GOOD
i enjoy the recipes for venison and other wildlife! my wife is a good cook(as noted by my girth) but doesn't know much about game cooking. if you folks have time and don't mind, I'd appreciate it if you emailed me some! mvacdude@aol.com
i enjoy the recipes for venison and other wildlife! my wife is a good cook(as noted by my girth) but doesn't know much about game cooking. if you folks have time and don't mind, I'd appreciate it if you emailed me some! mvacdude@aol.com
i enjoy the recipes for venison and other wildlife! my wife is a good cook(as noted by my girth) but doesn't know much about game cooking. if you folks have time and don't mind, I'd appreciate it if you emailed me some! mvacdude@aol.com
i enjoy the recipes for venison and other wildlife! my wife is a good cook(as noted by my girth) but doesn't know much about game cooking. if you folks have time and don't mind, i'd appreciate it if you emailed me some! mvacdude@aol.com
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