Venison Medallions with Herbs and Mustard

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Try this Paleo-friendly recipe for venison medallions with herbs and mustard. Delicious and healthy, perfect for a special dinner!

Course Main Course

Cuisine American

Keyword Deer, Keto Venison, Paleo Venison, Venison, Venison Medallions

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 927kcal

Cost $15

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.