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Venison Medallions with Onion Balsamic Sauce
These venison medallions with balsamic onion sauce are cooked medium rare and will take your wild game steaks to the next level. One very important aspect of cooking Venison medallions is “NOT” over cooking them. The 2-3 minutes on medium heat and cooking to an internal temperature of 135F is so very important. If you follow this the medallions will be cooked to medium and come out very tender.
4 small venison tenderloin medallions
½ cup flour
1 tbsp. Italian seasoning
1 tsp. salt
4 tbsp. butter
1 medium onion very thinly sliced (You can use whatever kind of onion that you like. I use a tallow or Vandalia onion because it makes the sauce a little bit sweeter.) The choice is yours.
¼ cup balsamic vinegar
1 hour before you plan to cook your venison medallions, remove them from the refrigerator and allow them to come up to room temperature. This will help the inside of the venison steaks to cook more evenly.
In a small bowl, combine flour, Italian seasoning, and salt. Pat venison pieces dry and coat with flour mixture.
In a cast iron skillet, melt half the butter over medium heat. Add in venison medallions and brown on all sides, about 3-4 minutes per side.
Remove to a side plate when the internal temperature is between 130-135 degrees F and allow to rest for 15 minutes.
Add remaining butter to the skillet, along with onions. Sauté until soft, about 15 minutes. Deglaze with balsamic vinegar and reduce for 1-2 minutes.
Serve venison medallions topped with onion and balsamic mixture.