Venison, the original organic “free range” meat! Thanks to our friend who shared his kill with us.
- 1/4 cup buttermilk
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon hot sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon What’s that there…Whorchester sauce
- 2 tablespoons Allegro Marinade
Venison loin is best cooked medium rare. You will be able to achieve this easier if the meat is room temperature prior to cooking. I mixed up the marinade and let the medallions swim around in it, on my counter in a stainless steel bowl…for a couple of hours.
You will get a better sear and crust if the meat is dry. Drain marinade, pat dry and dredge in flour.
2 tablespoons of vegetable oil in large skillet over medium heat. Drop medallions into hot oil. Be sure to leave space between each one, so the moisture can evaporate. (Here is the hard part for me) LEAVE THEM ALONE!! Turn them only once during cooking. Butter tastes amazing on venison. Just before removing from skillet add a pat of butter. Remove meat before butter scorches.
Put on a plate covered in paper towels and let rest 10 minutes. This will keep the meat juicy while draining away the extra oil.
Here are a couple links about cooking venison:
How do you not love recipes for “Game” from Bass Pro and Field and Stream?