Are you ready to take your taste buds on an adventure with a mouth-watering venison recipe? Venison medallions with herbs and mustard are not only delicious but also pack a punch of nutritional benefits.
Venison, also known as deer meat, is a lean, flavorful, and protein-rich meat. Compared to beef, it contains less fat and calories and is high in iron, vitamin B6, and niacin. Moreover, it is free from antibiotics and hormones that are commonly found in other meats. Thus, it is a healthier alternative for those who are health-conscious and want to enjoy meat without guilt.
Now, let's talk about ensuring your venison medallions turn out tender and juicy. Since venison is lean meat, it tends to dry out quickly if overcooked. Cooking venison medallions on high heat for a short time helps retain its natural moisture and juices. This ensures that your venison medallions turn out tender and juicy.
Not sure about cooking with venison? Check out our guide to cooking with game meat for tips and tricks!
The combination of herbs and mustard creates a perfect balance of flavors that complement the rich taste of venison. The herbs add a refreshing taste and aroma while the mustard gives a tangy and zesty flavor. The recipe is paleo-friendly and perfect for a special dinner with friends or family.
Serves: 3 Prep Time: 10 minutes Cook Time: 10 minutes
- 1 ½ lb venison tenderloin, cut into medallions
- ½ cup Dijon mustard, or homemade mustard
- 1 cup chopped walnuts
- 1 cup chopped pecans
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 3 tablespoon cooking fat, beef tallow, lard, coconut oil, or bacon grease
- Salt and freshly ground black pepper, to taste
How to Make Venison Medallions with Herbs and Mustard
Begin by chopping the walnuts and pecans into a powder. Then, combine them in a small bowl with the cumin, thyme, and a pinch of salt and black pepper.
Now, slice the venison tenderloin into medallions and coat each on all sides with mustard.
Dredge the venison into the nut and spice mixture, coating all sides well.
In a large skillet, melt the cooking fat you chose over medium-high heat. Then, add the venison in a single layer, being careful to not overcrowd the pan. Cook for 5 minutes per side until golden brown and cooked through.
Venison should be cooked to 165°F at the thickest part of the medallion for safety. Use a meat thermometer to verify the temperature as color is not a trustworthy indicator for this meat.
What Do I Serve with Venison?
Not sure what will go with these venison medallions? You can treat this like any other main dish or protein and add your favorite sides. Of course, I have a few favorites that go well with this recipe linked below. Take a minute to bookmark, print, or pin your favorites from the list!
- Creamy Garlic Mushrooms Recipe
- Paleo Mashed Potatoes Recipe
- Slow-Cooked Garlic Artichokes
- Grilled Paprika Brussels Sprouts
- Eggplant, Zucchini, and Tomato Bake
In conclusion, venison medallions with herbs and mustard is a delicious and healthy recipe that will delight your taste buds and provide numerous health benefits. So, what are you waiting for? Give this recipe a try and let us know how it turned out in the comments below!
Venison Medallions with Herbs and Mustard
- Begin by combining chopped nuts, cumin, and thyme in a bowl. Season the mixture with a pinch of sea salt and freshly ground black pepper to taste.1 cup chopped walnuts, 1 cup chopped pecans, 1 teaspoon ground cumin, 1 teaspoon dried thyme, Salt and freshly ground black pepper
- Next, coat each medallion with mustard and then thoroughly coat them with the nut and spice mixture.1 ½ lb venison tenderloin, ½ cup Dijon mustard
- Heat a skillet over medium-high heat and add your desired cooking fat. Once hot, add the medallions and cook them until they are well-browned on each side. This should take about 5 minutes per side. They should reach 165°F internally for safety.3 tablespoon cooking fat
- Serve immediately and enjoy the delicious combination of flavors and textures!
- For safety, venison should always be cooked to 165° internally at the thickest part of the medallion. I recommend using a meat thermometer to gauge the internal temperature, removing it from the heat at 160°F, covering it, and letting it rest for 10 minutes before slicing it to serve.
- Specifically, ask for or look for venison tenderloin for this preparation method as it will be the most tender.
- If using a different cut of venison, you may want to marinate the meat before cooking, to help tenderize it.