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Venison Loin Medallions with Port Mushroom Sauce
I have discovered a great way to get game meat that is organic, natural, and fresh from the internet. I ordered these venison medallions from d'Artagnan; an on-line supplier of hard to find foods. You can check out their website here: Click Me!
I could not be any happier with their service. If you are interested in giving this recipe a try and you can't find venison at your butcher or farmer's market definitly give d'Artagnan a try.
Ingredients
Conversions to European measurements can be found here!
- 4 fresh venison loin medallions
- 2 tablespoons olive oil
- salt and pepper
- Mushroom Port Sauce
Procedure
preheat the oven to 375
Bring the venison medallions up to room temperature by arranging them on a plate or cutting board, covered with plastic and leaving them out for 20 minutes or so. After the venison warms up heat up an iron skillet, or grill to a medium heat. Brush the medallions with olive oil and add salt and pepper. Place them immediately onto the hot skillet and allow them to cook for 3 minutes. Flip and cook on the stovetop for an additional 2 minutes. Then place the medallions on the skillet into the oven for 5 minutes if you like rare, 7-10 for medium and anything after 10 will be well done.
Once the medallions are done to your liking remove them from the oven and take them off the skillet to a serving board. Allow them to rest covered with a tin foil tent for 15 minutes.
Place 2 medallions on a plate and cover with mushroom sauce. Or the other way around if you are feeling artistic.