Venison Medallions (Classic Carnivore Savory)



Prep time


Cooking time






  • 8 venison medallions (about 2 inches thick)

  • Salt and freshly ground black pepper, to taste

  • 2 tbsp olive oil

  • 4 cloves garlic, minced

  • 1 shallot, finely chopped

  • 1 cup red wine (like a Pinot Noir or Cabernet Sauvignon)

  • 2 tbsp fresh rosemary, chopped

  • 2 tbsp unsalted butter

  • Optional: Fresh parsley, for garnish


  • Preparation:
  • Pat the venison medallions dry with paper towels. Season both sides with salt and pepper.
  • Pan-Seared Venison:
  • Heat olive oil in a large skillet over medium-high heat.
    Once the oil is shimmering, carefully place the venison medallions in the skillet.
  • Sear the medallions for about 3-4 minutes on each side (for medium-rare), or until they reach your desired level of doneness.
  • Remove the medallions from the skillet and set them aside on a plate. Tent them with aluminum foil to keep them warm.
  • In the same skillet, reduce the heat to medium and add the minced garlic and chopped shallot. Sauté until translucent.
  • Pour in the red wine, scraping any bits off the bottom of the skillet.
    Add the chopped rosemary.
  • Let the wine mixture simmer and reduce by half, which should take about 6-8 minutes.
    Once reduced, stir in the butter until melted and the sauce has a velvety texture.
  • Serve:
  • Drizzle the red wine reduction over the venison medallions. Garnish with fresh parsley, if desired.

Ever wondered where venison fits into the carnivore diet? Well, let’s set the stage.

Venison, especially those tender medallions, holds a special place in the world of carnivores.

Unlike your regular beef or chicken, venison brings a rich, unique flavor to the table.

Think back to the last time you bit into a juicy steak. Now, imagine that flavor intensified with a hint of the wild.

That’s venison for you. Moreover, it’s not just about the taste.

The benefits of venison meat go beyond its rich flavor.

Nutritionally speaking, venison is a powerhouse, boasting an impressive nutrient profile that can give even the finest cuts of beef a run for their money.

So, as we dive deeper into this topic, get ready to embrace venison not just as an exotic choice, but as a staple in the carnivore’s meal prep.

And trust me, by the end of this, you’ll be itching to get your hands on some venison medallions!

Handpicking Venison Medallions Finest Cut And Quality

Raw Wild Game Meat of Venison deer ready for cooking.

So, you’re intrigued by venison medallions. But do you really know where they come from? Allow me to paint a picture.

Picture a majestic deer, gracefully prancing in the wild. When we talk about venison, we’re referring to this wonderful creature’s meat.

And medallions? They are those prime, tender cuts usually taken from the backstrap or loin of the deer. They’re like the royalty of venison cuts, if you will.

Now, it’s important to distinguish medallions from other cuts. Think of the difference between a fillet mignon and a ribeye in the world of beef.

Both are delicious, but they’re different, right? Similarly, while you have venison steaks, roasts, and ribs, it’s the medallions that truly stand out for their tenderness and flavor profile.

When selecting venison medallions, quality is king. Prioritize ethically sourced venison; wild-caught brings a unique flavor from the deer’s natural surroundings.

However, choose between wild-caught’s gamey richness and farm-raised’s consistent tenderness based on personal taste.

When shopping, eye those medallions with a vibrant ruby-red color and avoid any with off-putting scents.

Fresh venison should be firm but not too hard.

With these insights, you can get quality organic meat for your top-notch venison meal. Every morsel will prove your impeccable choice.

With these pointers, you’re set for a top-tier culinary experience with every bite.

A Tasty Ticket to Terrific Health Benefits

Fresh raw venison medallions on cooking paper with basil leaves.

The Venison medallions a prime cut from deer, are not only a culinary delight but also pack a punch when it comes to health benefits.

These tender slices of meat are an excellent source of lean protein, which is crucial for muscle growth and repair.

Furthermore, venison is notably lower in saturated fats compared to other red meats, making it a heart-healthy option.

Rich in essential vitamins and minerals such as B vitamins (especially B12), zinc, and iron, venison can help boost energy levels, enhance immune function, and improve overall metabolic health.

Additionally, the iron from venison is heme iron, which the body absorbs more efficiently than the non-heme iron found in plant sources.

Incorporating venison medallions into one’s diet can be a healthy way of eating of meal and a flavorful way while diversifying the protein sources on one’s plate.

Exploring the Delicious Diversity

Venison medallions, the epitome of gourmet wilderness on a plate, come with an allure that transcends their savory taste.

While these tender cuts from deer are celebrated in traditional dishes, the world of gastronomy has seen an exciting array of variations that elevate this game of meat to new culinary heights.

This diversity of carnivore meals is good for your diet-changing routine.

From diverse marination techniques to innovative cooking methods and pairings, there’s a world of venison medallion variations awaiting the adventurous palate. 

1. Venison Medallions with Haskap Sauce

This recipe marries the robust, earthy notes of premium venison medallions with the tangy sweetness of haskap berries.

The latter, often dubbed the “berry of long life and good vision,” offers not just a vibrant taste but also a myriad of health benefits.

Together, venison and haskap create a harmonious blend that’s both tantalizing to the palate and pleasing to the eye.

2. Venison Medallions with Red Wine and Berry Pan Sauce

This dish artfully combines the rich, earthy flavors of venison medallions with the deep notes of red wine and the natural sweetness of berries.

The result is a sauce that’s both luscious and bursting with complexity, turning the venison into a plate of pure gastronomic delight. 

3. Venison with Gin and Juniper

This recipe elegantly pairs the deep richness of venison with the aromatic and botanical notes of gin and the woody undertones of juniper.

The spirited touch of gin accentuates the meat’s natural flavors, while juniper berries add a hint of wilderness and warmth.

Venison Medallions with Stellar Sidekicks

High angle shot of two succulently cooked venison medallions on a wooden board with cheese, onions and bread, accompanied with a tall glass of red wine

The secret to an unforgettable meal often lies in the perfect pairing.

For wine enthusiasts, the robust nature of venison seamlessly melds with the fruity undertones of Pinot Noir or the rich depth of Cabernet Sauvignon.

Even white wine lovers have a contender in a robust, oaked Chardonnay that can complement the meat’s succulence.

You can try juices for this meal prep good for balancing the flavor of the venison meat white enchanting the freshness taste.

On the side, consider roasted root vegetables like carrots or parsnips, whose natural earthiness sings in harmony with venison.

The tang of berry compotes, be it raspberry or blackberry, provides a counterpoint to the meat’s richness.

And for a touch of homey comfort, there’s nothing like creamy polenta or mashed potatoes.

In the world of sauces, a red wine reduction, especially with Cabernet Sauvignon, can be divine, and the rich allure of a creamy peppercorn sauce offers a delightful juxtaposition to the meat’s flavors.

Sprinkling herbs like rosemary and thyme, or even the unique touch of juniper berries, further augments the venison’s character.

As we conclude our venison exploration, remember that pairing is more than just complementing it’s an art, a dance of flavors and textures, turning your venison medallions from a mere dish to an all-encompassing gastronomic extravaganza.

So, as you gear up for that next grand feast, know that with these pairings, you’re set to leave a lasting impression.

Catch the Wild Flavor of Venison meal and get ready to cook

Free meal prep plan

As we delve into the rich tapestry of venison medallions, it’s clear that this meat offers a unique blend of taste, texture, and culinary potential.

To further explore and seamlessly incorporate venison medallions into your culinary journey, I’ve crafted a detailed free meal prep plan.

This plan not only resonates with the essence of venison but also offers practical insights into preparing and savoring this delightful meat.

Don’t miss out on the chance to elevate your meals. Download the free meal prep plan now and embark on a gastronomic journey like no other!


What is venison medallions?

Venison medallions are prime, tender cuts of deer meat, often sliced from the backstrap, offering a gourmet dining experience with a rich and distinct flavor.

What is venison meat from?

Venison meat is derived from deer. It can come from various deer species, including whitetail deer, red deer, and mule deer, among others.

Where do venison medallions come from?

Venison medallions are typically cut from the loin or backstrap of the deer, which runs along the spine. This particular cut is known for its tenderness and premium quality.

Is venison a tender meat?

Yes, especially when properly prepared. Cuts like the medallions, which come from the loin or backstrap, are particularly tender.

However, like all meats, the tenderness can vary based on the specific cut, the age of the deer, and the preparation method.

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