Friday, October 25, 2013

Venison Loin Medallions

With deer hunting in full swing in most parts of the country, it is a great time for fresh game. Venison is extremely lean meat, and if you cook it properly, will have very little gamey flavor. This recipe is very simple and versatile, so you can make it with what is on hand in your pantry. Create a dry seasoning rub, cover the loin, and its time to cook. Yes, it is really that easy.

Recipe yields 4 servings

1 1/4 lb venison loin
1 tbsp salt
2 tsp black pepper
1 tbsp parsley
1 tbsp garlic powder
2 tsp paprika
2 tbsp extra virgin olive oil

Lightly coat the venison with olive oil. You should need about 1-1 1/2 tablespoons. Sprinkle with the salt and pepper so it is evenly coated. Mix together the parsley, garlic powder and paprika and rub the mixture onto the meat, gently patting it in. You can put more or less dry rub on as you would prefer.

Slice the loin into 1/2" - 3/4" medallions. Heat a large skillet and put a drop of olive oil in the bottom. On medium-high heat, cook the medallions for 3-4 minutes per side. You want a nice char on the bottom before you flip it over. Since venison is such a lean meat, it is very easy to overcook it, so you want to keep an eye on it. When it is cooked perfectly, it is delicious and tender. If you cook it too much, it can quickly become dry and rubbery.

Once both sides of meat have gotten a nice char, remove from the heat and let rest for 5-10 minutes. Serve along with hearty side dishes, such as mashed potatoes, and enjoy!