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Recipe: Garlic-Ghee Steak Bites By Jordan Cabatic

Pan-sear

30 Minutes

Serves 3-4

Difficulty: Simple

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.

Ingredients
  • 1 pack of Venison leg medallions
  • 1 whole head of garlic, minced
  • 3-4 Tbsps of ghee butter
  • Salt & pepper to taste
  • Juice of 3 - 4 calamansi (or sub juice of fresh lime)
Directions
Step 1:

Rinse medallions with cold water and pat dry. Then cube into bite-size pieces.

Step 2:

Generously season meat with salt and pepper. Then heat a large cast-iron pan over medium-high heat.

Step 3:

Melt 2 Tbsps of ghee butter. Add medallions making sure not to overcrowd the pan. Allow meat to sit, brown, and build seared crust on all sides, about 2-3 minutes. Remove meat from the pan and set aside.

Step 4:

Next, add 1 Tbsp of ghee butter and minced garlic to the pan, stirring garlic continuously to avoid burning, until slightly golden. Add more ghee butter, if needed.

Step 5:

Then add the meat along with any meat juices, back into the pan and mix with garlic-ghee butter until well combined. Remove from pan onto a serving dish.

Step 6:

Squeeze calamansi juice and salt and pepper to taste. Serve immediately with a choice of starch or fresh greens. Enjoy!

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