Recipe: Venison Medallions by Jordan Cabatic

Jordan Cabatic knows that when it comes to beautiful cuts of meat, a simple preparation is best. A simple preparation also happens to be best when trying to pull together a meal the whole family will love. In this delicious dish, tender leg medallions cook in the same pan as the sauce, maximizing flavor and minimizing clean-up time. Simple to prepare and hard to mess up, it’s easy to see why this versatile cut is one of our most popular. Serves 3-4 people.


INGREDIENTS:

Sauce

  • 3 Cloves Garlic, finely minced 
  • 2 Shallots, finely chopped
  • 3-4 Thyme Sprigs
  • Juice of half a Lemon 
  • King Oyster Mushrooms sliced into desired size (See Notes)
  • 1 cup Bone Broth
  • ¾ cup Heavy Cream
  • 2 Tbsp White Miso (mild) 
  • 2 Tbsp Mirin
  • ½ cup grated parmesan cheese
  • 1 ½ tsp Salt
  • 1 tsp Black pepper
  • 1tsp Red Chili Flakes
  • 4 Tbsp Butter
  • Olive oil

*Notes
Any mushroom can be used in replace of Hamakua mushrooms (King Oyster Mushroom)


STEP 1: Start by preparing your venison medallions. Trim away any silver skin. Rinse and pat dry. Season each medallion with a generous amount of salt and pepper and let sit at room temperature for at least 15 minutes. 

STEP 2: Heat a large cast iron pan on medium/high heat. When the pan is hot, add in 2 Tbsp butter and a drizzle olive oil. Place medallions in the pan and sear 4-5 minutes on each side.  Remove from the pan and set aside on a plate.

STEP 3: Lower heat to medium/low. Add 1 Tbsp butter to the pan. Then add in shallots. Cook for about 1 minute, continuously moving around the pan so shallots don’t burn.

STEP 4: Next add in mushrooms, minced garlic, and 1 Tbsp butter. Let cook until mushrooms have a nice golden color, (about 1-2 minutes). Be careful to not let garlic burn. If needed, drizzle a little olive oil. Add salt, pepper, and red chili flakes.

STEP 5: Pour in mirin. Stir and then add thyme sprigs. Let cook for about 1 minute. Add in bone broth and bring to a gentle simmer (about 3-4 minutes).

STEP 6: Mix in miso paste, making sure the paste is completely incorporated into the broth. Then add in lemon juice.

STEP 7: Slowly pour in heavy cream while mixing, followed by parmesan cheese. Cook for about 3-4 minutes on low heat to bring sauce together.

STEP 8: Add medallions back in pan with sauce or if preferred, slice medallions and pour sauce over.

STEP 9: Garnish with thinly sliced scallions and more parmesan (optional). Can be served over rice or oven roasted potatoes and vegetables. Enjoy!


We’d love to see what you create! Share a photo of your venison medallions with us on Facebook and Instagram @MauiNuiVenison using #MauiNuiVenison so we can admire your skills. 

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