Description
Perfectly seared venison medallions served with crispy roasted potatoes – a restaurant-quality wild game dish that’s surprisingly easy to make at home.
Ingredients
Scale
- 1 lb venison tenderloin, cut into medallions
- 2 lbs baby potatoes, halved
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 2 sprigs rosemary, leaves removed and chopped
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- Salt and black pepper to taste
- 2 tbsp butter
Instructions
- Parboil potatoes in salted water for 8 minutes until just tender. Drain well.
- Preheat oven to 425°F (220°C). Toss potatoes with 2 tbsp olive oil, half the garlic, half the rosemary, salt and pepper.
- Spread potatoes on a baking sheet and roast for 25-30 minutes until crispy and golden.
- While potatoes roast, prepare marinade by mixing remaining olive oil, garlic, rosemary, balsamic vinegar, and Dijon mustard.
- Pat venison dry and coat with marinade. Let sit at room temperature for 15 minutes.
- Heat a cast iron skillet over high heat. Season venison with salt and pepper.
- Add venison to skillet and sear for approximately 2-3 minutes per side for medium-rare.
- Add butter to the pan for the last minute of cooking, basting the venison.
- Let venison rest for 5 minutes before serving alongside roasted potatoes.
Notes
- Venison is best served medium-rare to maintain tenderness.
- For best results, bring the venison to room temperature before cooking.
- The parboiling step ensures the potatoes get extra crispy in the oven.
- This recipe works well with other game meats like elk or bison.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Calories: 320
Keywords: venison, game meat, wild game, medallions, roasted potatoes, dinner party, gourmet
