How To Cook Venison Tenderloin Medallions

The key to keeping the venison moist and tender is not to overcook it according to carey.

How to cook venison tenderloin medallions. How to cook venison tenderloin medallions sides 1 cover sprouts with balsamic vinegar bake on 425 about an hour. Cover and refrigerate for 8 hours or overnight. Don t mess with it.

Let the loin cook in one spot for a while before turning and turn only once. Refrigerate for four hours to overnight. Add fillets and turn to coat.

Place into a roasting pan. Place the medallions on a plate and coat all over with evoo salt and pepper. I cook pre sliced medallions on medium heat to get the crust and medium rare combination.

Place tenderloin onto a rimmed baking sheet lined with paper towels. Cooking times may vary. Place the medallions in the skillet.

Dust the tenderloin medallions with the fresh cracked pepper and salt. Cooking the venison over medium high heat locked in the moisture and seasonings. Sprinkle salt onto both sides of the tenderloin and cover with additional paper towels.

Make sure the pan is hot and cook the venison filets until slightly brown on the edges. Drain and discard marinade. Heat a cast iron skillet until it is very hot.