Add the zest of calamansi and the rich flavors of garlic and ghee butter to cubed venison leg medallions, all prepped and cooked under a half hour, and youʻve got the makings of a repeat winner of a recipe. Serves 3-4 people. Prep/Cook time: 30 min.
- 1 pack of Leg Medallions
- 1 whole head of garlic, minced
- 2-3 Tbsp of ghee butter
- Salt & Pepper to taste
- Juice of 3 - 4 calamansi (or sub juice of fresh lime)
STEP 1: First, cube leg medallions into bite-size portions
STEP 2: Season with salt & pepper to taste while allowing medallions to come to room temperature (about 15 minutes).
STEP 3: Next, place a large pan over high heat and melt 1 Tbsp of ghee butter in pan.
STEP 4: Add medallions making sure not to overcrowd the pan. Allow medallions to sit, brown, and build seared crust, about 2 - 3 minutes on each side.
STEP 5: Remove medallions from the pan and set aside.
STEP 6: Add 1 Tbsp of ghee butter and minced garlic to the man, stirring garlic continuously to avoid burning, until slightly golden. Add more ghee butter, if needed.
STEP 7: Add medallions back into pan and mix with garlic-ghee butter until well combined. Remove from pan onto a serving dish.
STEP 8: Add calamansi juice and additional salt and pepper to taste.
STEP 9: Serve immediately with a choice of starch or fresh greens.
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